Veal Chops with Mustard Sauce

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 veal chops, each 1 inch thick
  • 3 tablespoons butter
  • 3 tablespoons vinegar
  • 2 teaspoons prepared mustard, preferably Dijon or Düsseldorf
  • ¼ cup heavy cream
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Chopped fresh parsley


    1. Cook the veal chops in two tablespoons of the butter until they are golden brown. Reduce the heat and cook the chops to the desired degree of doneness.

    2. Meanwhile, melt the remaining butter and combine with the vinegar, mustard, cream, olive oil, and salt and pepper to taste. Blend thoroughly.

    3. Remove the chops to a warm serving platter and keep them hot. Add the sauce to the skillet in which the chops were cooked. Heat thoroughly, stirring in the brown pan juices. Pour the sauce over the chops and sprinkle with parsley.