Name: Veal Chops au Vin Blanc
Yield: 4 servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; 4 thin veal chops; 1 teaspoon lemon juice; 2 egg yolks, beaten; 1 tablespoon butter; 3 slices of lean bacon, finely diced; 2 tablespoons finely chopped shallots or onion; 2 tablespoons chopped parsley; ½ cup Chicken Stock; ½ cup dry white wine

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 thin veal chops
Salt and freshly ground black pepper
1 tablespoon butter

Method

Sprinkle the chops with salt and pepper.
Cook the butter and bacon over low heat, stirring, for two minutes. Add the chops and cook for twenty to twenty-five minutes, turning occasionally. When done, transfer the chops and bacon bits to a warm platter.
Pour off most of the fat from the pan and add the shallots. Cook, stirring, for ab

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Ingredients

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