Veal Chops with Capers and Cream
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Veal Chops with Capers and Cream
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Tenter veal chops with a sinful caper cream sauce.
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Ingredients
- 4 veal loin chops 6 ounces each and about 1 Inch thick
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons shallots
- ½ cup beef stock
- ½ cup dry vermouth
- 1 tablespoon lemon juice
- ½ cup whipping cream
- 2 tablespoons capers rinsed and drained
- 2 tablespoons fresh parsley minced
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Instructions
- Preheat oven to 200ᵒ.
- Pat the veal dry with paper towels. Melt butter with oil in a heavy large skillet over medium heat.
- Add the veal, in batches if necessary, do not crowd, and brown on one side about 7 minutes. Turn chop over. Season with salt and pepper. Continue cooking until just springy to touch and pink in the center, about 7 more minutes.
- Transfer to cookie sheet, cover and place in the oven, leaving the door ajar.
- Pour off all but 2 tablespoons fat in skillet
- Add shallots and stir 2 minutes. Add stock, vermouth and lemon juice and boil until reduced by half, scraping up any brown bits
- Stir in cream and capers
- Simmer until thickened to sauce like consistency. Adjust seasoning
- Adjust seasoning. Pour sauce over veal. Sprinkle with parsley and serve.
Nutrition Information
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Calories
209kcal
(10%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Cholesterol
59mg
(20%)
Sodium
179mg
(7%)
Potassium
145mg
(4%)
Vitamin A
520IU
(10%)
Vitamin C
2.7mg
(3%)
Calcium
19mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 59mg | 20% |
| Sodium | 179mg | 7% |
| Potassium | 145mg | 3% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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