Name: Veal with Sherry and Lemon Marmalade
Yield: 4 portions
Ingredients: ¼ cup heavy cream or Crème Fraîche; 2 tablespoons lemon marmalade; ⅓ cup Chicken Stock; ⅓ cup medium-dry sherry; Salt and freshly ground black pepper, to taste; ⅓ cup finely chopped yellow onion; 4 loin veal chops (1 inch thick); 2 tablespoons vegetable oil; Watercress, for garnish; 4 tablespoons (½ stick) unsalted butter

Preparation info

4
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

4 tablespoons (½ stick) unsalted butter
2 tablespoons vegetable oil

Method

Heat the butter and oil in a large skillet until very hot. Add the veal chops and sear them until brown on both sides, 2 minutes per side. Season both sides with salt and pepper.
Reduce the heat to medium and cook the chops, turning occasionally, until they are slightly underdone and still juicy, 3 to 5 minutes total. Remove them from the skillet, cover, and ke

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Ingredients

Method

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