Name: Veal Chops with Mustard Sauce
Yield: 6 servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; 3 tablespoons butter; 6 veal chops, each 1 inch thick; Chopped fresh parsley; 2 teaspoons prepared mustard, preferably Dijon or Düsseldorf; ¼ cup heavy cream; 3 tablespoons olive oil; 3 tablespoons vinegar

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

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.
Meanwhile, melt the remaining butter and combine with the vinegar, mustard, cream, olive oil, and salt and pepper to taste. Blend thoroughly.
Remove the chops to a warm serving platte

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Veal Chops with Mustard Sauce

Ingredients

Method

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