| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Portuguese |
Campanile |
4 |
Servings |
INGREDIENTS
| 4 |
|
Veal chops. |
| 20 |
|
Double cream, or creme |
|
|
fraiche. |
| 2 |
T |
Groundnut oil. |
| 10 |
|
Dry white wine. |
|
|
Salt, pepper. |
INSTRUCTIONS
Season the chops. Heat the oil in a pan and fry the chops for 5
minutes on each side. 2 When they are cooked, place them on a serving
dish. 3 Remove the pan from the heat, deglaze the meat juices with the
white wine, then reduce the sauce, cooking it for one minute. Remove
from the heat again, add the cream, stir and return to the heat until
the sauce has coloured. Pour over the chops and serve. Campanile tip:
You can replace the white wine with 1/2 cup of Madeira to deglaze the
meat juices in the pan. Madeira is a wine produced on a Portuguese
island of the same name, off the Moroccan coast. It can reach 20, as
brandy is added to it. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”