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| General Category : Main Course |
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| Food Group : Meat-Veal |
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| Preparation Method : Grill |
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Delectable veal chops deserve simple grilling and lightly seasoned yet tasty sauces. If you are lucky enough to have a surfeit of spring morel mushrooms, gild the lily by sautéing and serving the mushrooms atop the butter sauce.
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Ingredients
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4 veal chops |
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1/2 tsp (2 mL) black pepper |
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1/4 tsp (1 mL) salt |
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2 tsp (10 mL) olive or vegetable oil |
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Fines-Herbes Butter: |
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1/2 cup (125 mL) minced shallots |
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3 anchovy fillets, minced, or 1/4 tsp/1 mL salt |
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2 cloves garlic, pressed or minced |
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1/2 cup (125 mL) dry white wine or white vermouth |
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1/3 cup (75 mL) butter, softened |
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2 tbsp (30 mL) finely chopped chervil (optional) |
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4 tsp (20 mL) finely chopped chives |
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4 tsp (20 mL) minced parsley |
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2 tsp (10 mL) minced fresh tarragon |
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1/2 tsp (2 mL) salt |
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Preparation
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Fines-Herbes Butter: In small saucepan over medium-high heat, boil shallots, anchovies, garlic and wine until about 2 tsp/10 mL liquid remains; transfer to bowl and let cool. Add butter, chervil (if using), chives, parsley, tarragon and salt to shallot mixture; with fork, mash and beat together until smooth. Set aside and keep cool.
Sprinkle chops with pepper and salt; brush with oil. Grill over high heat until just pink in centre, about 10 minutes. Transfer to warmed serving platter; let stand for 3 minutes. Spoon one-quarter of Fines-Herbes Butter over each chop.
Makes 4 servings.
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Nutritional information
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Per serving: about 505 cal, 49 g pro, 30 g total fat (15 g sat. fat), 4 g carb, 1 g fibre, 233 mg chol, 826 mg sodium. % RDI: 6% calcium, 16% iron, 17% vit A, 5% vit C, 17% folate.
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Source
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Homemakers Magazine: May 2007
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