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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Veal Chops in Mustard Sauce
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Ingredients:
- 1 tablespoon butter
- 4 thick, lean rib veal chops, each weighing approx 8-oz
- 2 tablespoons softened butter
- 2 tablespoons wine vinegar
- 1 1/2 teaspoons Dijon-style mustard
- 3 tablespoons heavy cream
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons finely chopped fresh parsley
Melt the butter in a heavy, non-stick skillet. Add the chops
to the skillet and cook them over medium heat for approx. 10
minutes on each side or till done. In a tiny saucepan, heat the
next 7 ingredients together, stirring frequently. Do not boil
the mixture. When the chops are cooked, remove them to a heated
platter. Pour off any excess fat that may have accumulated in
the skillet and add the mustard mixture to the pan. Heat over
a low flame to combine the mustard mixture with the pan juices.
Pour the sauce over the chops and garnish with chopped parsley.
Makes 4 servings. 3.8 grams of carbohydrate in entire recipe,
if serving 4, each serving contains 1.0 grams of carbohydrate.
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