| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veal-mt, Skillet-mt | 4 | Servings | ||
INGREDIENTS
| 4 | Loin or rib veal chops, each about 1/3 pound, each about 3/4-inch thick | |
| 1 | tb | Butter, (up to 2) |
| 4 | sl | Bacon, chopped |
| 3 | tb | Minced shallots |
| 1 | Lime, juice of | |
| Water | ||
| 1 | c | Loosely packed chopped fresh herbs: tarragon, mint, basil and parsley or a combination of your choice |
| Salt and freshly ground black pepper |
INSTRUCTIONS
Trim excess fat from the chops and season them lightly with pepper. Melt the 1 tablespoon of the butter in a 12 inch skillet. When melted add the bacon and saute for a few minutes or until somewhat crisp. If there is not enough fat in the skillet, then add more butter and heat up. Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned. Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through. Remove the chops to a plate. Add the shallots to the skillet and saute until cooked through about 2 minutes. Add the lime juice, water and deglaze the pan. Add the herbs and season to taste with salt and pepper. Spoon the sauce over the chops Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <[email protected]> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6703 Posted to MC-Recipe Digest V1 #638 by [email protected] (Shermeyer-Gail) on Jun 07, 1997
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