Veal Chops with Sauce Soubise

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 large veal chops, loin or rib
  • 6 tablespoons all-purpose flour
  • ½

Method

  1. Coat the chops with three tablespoons of the flour and brown on both sides in three tablespoons of the butter. Sprinkle with one-half teaspoon salt and one-eighth teaspoon pepper. Cover and simmer for about twenty minutes, until tender.

  2. Meanwhile, place the onions and two tablespoons of the butter in a saucepan. Cover and cook gently, without browning,