Veal Chops au Vin Blanc

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 thin veal chops
  • Salt and freshly ground black pepper
  • 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
  • 2 egg yolks, beaten
  • 1 teaspoon lemon juice


  1. Sprinkle the chops with salt and pepper.

  2. 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.

  3. Pour off most of the fat from the pan and add the shallots. Cook, stirring, for about two minutes, then add the parsley, stock and wine. Stir to dissolve the brown particles that cling to the bottom and sides of the pan. Cook over high heat briefly until liquid is slightly reduced. Season with additional salt and pepper to taste.

  4. Remove the skillet from the heat. Add a little of the hot liquid to the egg yolks, then pour the yolk mixture into the skillet, stirring rapidly. Gently reheat the sauce, stirring constantly, but do not boil.

  5. Return the veal and bacon bits to the sauce and heat thoroughly, but do not boil. Stir the lemon juice into the sauce and serve immediately.

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