St Denis Veal Chops Recipe
Ingredients
| 6 veal chops, 1 inch thick | ||
| Flour | 2 Tablespoon | |
| Oil | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Carrot | 1 , minced | |
| Stalk celery | 1 , minced | |
| Marjoram | 1/4 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| Ripe tomatoes | 3 , chopped | |
| Beef broth | 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon, melted | |
| Lemon peel | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Dredge chops with flour.
In a casserole dish, heat oil and melt butter.
Fry chops on both sides.
Add onion, carrot and celery.
Cook until golden.
Season.
Pour in tomatoes and broth.
Cover.
Over low heat, simmer 30 minutes.
Add a little extra broth if sauce is too thick.
Meanwhile, in a bowl, mix butter, lemon peel, garlic and parsley.
A few minutes before the end of cooking, fold seasoned butter into sauce.
In a casserole dish, heat oil and melt butter.
Fry chops on both sides.
Add onion, carrot and celery.
Cook until golden.
Season.
Pour in tomatoes and broth.
Cover.
Over low heat, simmer 30 minutes.
Add a little extra broth if sauce is too thick.
Meanwhile, in a bowl, mix butter, lemon peel, garlic and parsley.
A few minutes before the end of cooking, fold seasoned butter into sauce.
Chef
