684 Veal chops with piquant sauce

Name: Veal chops with piquant sauce (Teljach’i kotlety s ostrym sousom)
Cuisine: Russia
Ingredients: paste; bouillon; fish; sardines; fresh sour cream; butter; veal chops

Teljach’i kotlety s ostrym sousom

Preparation info

Difficulty
Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Method

Fry 9–10 veal chops as usual in ¼ lb good butter until they are lightly browned, but do not let them overcook. Remove