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Veal Chops with a Kiss
Reviews: 198
Ingredients:
- 2 veal loin or rib chops, about 12 ounces each (180 g total)
- 2 tablespoons flour
- Salt and freshly ground white pepper
- 3 tablespoons unsalted butter (45 g)
- 1 teaspoon extra virgin olive oil
- 1/ 4 cup dry Marsala (60 ml)
- 1/ 2 bouillon beef or chicken cube
- Thin strips of fresh white truffle (optional)
How to make
Veal Chops with a Kiss
Veal Chops with a Kiss
- Valentine’s Day is not a holiday in Italy, but romance is perennial. Here’s a perfect recipe for two—quick and delicious— luxurious with a kiss of white truffles at the end. If fresh truffles are not available, finish with a light drizzle of white truffle oil. Serve with roasted potatoes, mushrooms sauteed in butter, and sauteed artichoke slices or baby green beans.
- Leaving the bone in, lightly pound the meat of the chops to thin them to cutlets.
- Lightly flour the veal cutlets on both sides, shaking off any excess. Salt very lightly (the bouillon cube is salty) and season with white pepper to taste.
- Melt 2 tablespoons of the butter with the olive oil in a large skillet. Brown the veal over moderate heat. Pour a generous quantity of Marsala over them and, add the 1/2 bouillon cube. Mix, then add a small piece of cold butter, whisking.
- Put the cutlets in a warm platter. Pour the sauce over the veal. Dulcis in fundo, the best part at the end—top with julienned white truffles.
Comments for
Veal Chops with a Kiss
Veal Chops with a Kiss
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