Veal Chops with Mustard Sauce

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 veal chops, each 1 inch thick
  • 3 tablespoons butter
  • 3 tablespoons

Method

  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 platte