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Herbed Veal Chops with Bacon and Shallots (Mf)

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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 <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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