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Ingredients
- 1/2 c. extra virgin olive oil
- 2 pound veal shoulder chops, trimmed and tenderized
- 1 c. sweet vermouth
- Salt and pepper
- 1/2 c. heavy cream
- 3 tbsp. dry Tomatoe Tapanade, either already prepared or possibly make from scratch
- 2 c. chicken stock, warmed
- 2 cloves garlic mashed
- 1/2 c. minced parsley for garnish
Directions
- Dredge veal with flour. Heat oil till very warm in large heavy deep pan. Add in garlic but do not brown. Brown meat quickly on both sides. Add in salt and pepper, vermouth, let cook till vermouth evaporates (30 seconds). Add in Tapanade and chicken stock. SIMMER one hour covered. After one hour add in more chicken stock if reduced, cover, continue to simmer for additional 1/2 hour, then add in heavy cream, continue to simmer for 1 minute. Garnish, serve at once over Orzo.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 193 | 73% |
| Total Fat 21.82g | 27% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 135mg | 6% |
| Potassium 137mg | 4% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.12g | 2% |
| Protein 1.27g | 2% |
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