| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | October 199 | 1 | Servings |
INGREDIENTS
| 1/4 | c | Saga Blue or other blue |
| cheese 1 ounce | ||
| 1 | t | Unsalted butter, softened |
| 3/4 | t | Fresh lemon juice |
| 1 | t | Finely chopped fresh parsley |
| leaves | ||
| 1 | T | Olive oil |
| Two, 1-inch-thick rib | ||
| veal chops about | ||
| 1/2 pound each | ||
| frenched if desired |
INSTRUCTIONS
In a small bowl mash together the Saga Blue, the butter, the lemon juice, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the mixture to a sheet of wax paper, roll it into a log, and chill it for 15 minutes. In a skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it saute the chops, patted dry and seasoned with salt and pepper, for 5 to 6 minutes on each side for barely pink meat, and top each chop with half the Saga Blue butter. Serves 2. Gourmet October 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 888
Calories From Fat: 581
Total Fat: 66g
Cholesterol: 159.9mg
Sodium: 2602.4mg
Potassium: 224.7mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 1.6g
Protein: 65.5g