| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Skillet-mt, Veal-mt |
4 |
Servings |
INGREDIENTS
| 4 |
|
Loin or rib veal chops, each |
|
|
about 1/3 pound each |
|
|
about |
|
|
3/4-inch thick |
| 1 |
T |
Butter, up to 2 |
| 4 |
|
Bacon, chopped |
| 3 |
T |
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 <4paws@netrax.net> on May 24,
1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6703 Posted to
MC-Recipe Digest V1 #638 by 4paws@netrax.net (Shermeyer-Gail) on Jun
07, 1997
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