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Add a photoServings: 6
Ingredients
- 6 x Veal rib chops Salt & pepper to taste
- 6 Tbsp. Flour
- 1/4 c. Oil
- 1/4 lb Butter
- 1 1/2 lb Mushrooms, washed & sliced
- 1/2 c. Minced shallots
- 1/4 c. Brandy
- 1 c. Dry white wine
- 3/4 c. Heavy cream
- 2 Tbsp. Minced parsley
Directions
- Lightly sprinkle the veal chops with salt & pepper & dust with flour. Heat the oil & butter over medium heat in a skillet large sufficient to hold the chops in a single layer. Saute/fry chops till golden, about 15 min.
- Transfer to heated serving dish & keep hot. Saute/fry mushrooms no more than 2 or possibly 3 min in the same skillet. Add in the shallots, brandy & wine. Bring to boiling point. Reduce by half over medium heat. Stir in heavy cream & simmer till the sauce is slightly thickened & smooth. Cover the chops with sauce & sprinkle with minced parsley.
- BAGWELLS
- HONOLULU. WINE: POMMARD, CLOS
- DE LA COMMARAINE, 1971
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 383 | |
| Calories from Fat 268 | 70% |
| Total Fat 30.43g | 38% |
| Saturated Fat 13.9g | 56% |
| Trans Fat 0.23g | |
| Cholesterol 61mg | 20% |
| Sodium 124mg | 5% |
| Potassium 459mg | 13% |
| Total Carbs 13.12g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.18g | 1% |
| Protein 5.03g | 8% |
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