Veal Chop With Parmesan In White Wine
Recipe By :The 60 Minute Gourmet
Serving Size : 4
4 3/4-pound veal chops
salt and black pepper -- to taste
6 tablespoons butter -- (divided) at room pemperature
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons finely chopped shallots
1/4 cup dry white wine
Preheat the oven to 400 deg.
Sprinkle the chops on both sides with salt and pepper.
Heat 2 tablespoons of butter in a heavy skillet and add the chops. Cook over high heat until golden brown on one side, about 2 minutes. Turn the chops and cook 2 minutes longer or until golden brown on the other side. Transfer the chops to a platter and keep warm.
Meanwhile, blend the bread crumbs, cheese, and remaining 4 tablespoons butter with the hands, until thoroughly worked together and blended. Divide the mixture into four portions of equal size.
Sprinkle the shallots over the bottom of the skillet in which the chops cooked. Return the chops to the skillet.
Work the bread crumb mixture into flat sheets to fit the top of each chop. Place on the tops of the chops.
Pour the wine around the chops.
Place, uncovered, in the oven and bake about 10 minutes until tops are appetizingly brown. Place a layer of foil on top, letting it rest loosely over the veal. Return to the oven and continue baking about 20 minutes.
When ready to serve, do not spoon the sauce over the veal. Spoon it around the veal.
Recipe By :The 60 Minute Gourmet
Serving Size : 4
4 3/4-pound veal chops
salt and black pepper -- to taste
6 tablespoons butter -- (divided) at room pemperature
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons finely chopped shallots
1/4 cup dry white wine
Preheat the oven to 400 deg.
Sprinkle the chops on both sides with salt and pepper.
Heat 2 tablespoons of butter in a heavy skillet and add the chops. Cook over high heat until golden brown on one side, about 2 minutes. Turn the chops and cook 2 minutes longer or until golden brown on the other side. Transfer the chops to a platter and keep warm.
Meanwhile, blend the bread crumbs, cheese, and remaining 4 tablespoons butter with the hands, until thoroughly worked together and blended. Divide the mixture into four portions of equal size.
Sprinkle the shallots over the bottom of the skillet in which the chops cooked. Return the chops to the skillet.
Work the bread crumb mixture into flat sheets to fit the top of each chop. Place on the tops of the chops.
Pour the wine around the chops.
Place, uncovered, in the oven and bake about 10 minutes until tops are appetizingly brown. Place a layer of foil on top, letting it rest loosely over the veal. Return to the oven and continue baking about 20 minutes.
When ready to serve, do not spoon the sauce over the veal. Spoon it around the veal.