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Pan Roasted Veal Chop

¼ cup Vegetable Oil
4 pieces 1” Thick Cut Frenched Veal Rib Chop
3 T Butter
2 T Caper Berries
¼ cup Brandy
1 cup Demi Glace
2 T Fresh parsley, finely chopped
Heat enough oil in a sauté pan to assure the chops will not stick.
Season the chops with salt and pepper and add to the heated pan.
Sauté the chops 8 to 10 minutes, turning once.
Remove to service platter to rest for 5 minutes prior to serving.
Pour off excess oil from the pan, add butter and capers.
Add brandy, reduce liquid by half, add demi-glace and half of parsley.
Pour sauce over chops and sprinkle with the rest of the parsley.