Veal Chops en Casserole

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 thick veal chops
  • salt and freshly ground black pepper
  • 2 tablespoons butter


Season veal chops generously with salt and freshly ground black pepper. Heat butter and olive oil in a shallow earthenware casserole, and simmer veal chops gently on both sides in a slow oven (325°-M2) until chops are tender.

Velouté Sauce

Melt butter in the top of a double saucepan; stir in flour and cook over water, stirring constantly, until smoo