| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Portuguese |
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Veal chops. |
| 20 |
cl |
Double cream; (or creme fraiche). |
| 2 |
tb |
Groundnut oil. |
| 10 |
cl |
Dry white wine. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 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.
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