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Ingredientes
- 4 veal rib chops or possibly veal loin chops, cut 1/2 inch thick (1 1/4 lbs. total)
- 1/4 c. all-purpose flour
- 1 beaten egg
- 1 tbsp. water
- 1/3 c. fine dry bread crumbs
- 2 tbsp. extra virgin olive oil or possibly veg. oil
- 1/3 c. thinly sliced green onion
- 2 tbsp. brandy
- 2/3 c. whipping cream
- 2 tbsp. capers, liquid removed
- 2 tbsp. snipped parsley
Direcciones
- Trim excess fat from veal chops. Dip chops in flour, then in a mix of the beaten egg and water and then in bread crumbs. In a large skillet, cook chops in warm extra virgin olive oil or possibly veg. oil over medium-low heat for 4 to 6 min on each side or possibly till juices run clean.
- Transfer chops to a serving platter and keep hot. In the same large skillet, cook green onion over medium heat about 1 minute or possibly till onion is tender. Remove from heat. Carefully stir in brandy, scraping up browned bits. Return to heat. Stir in whipping cream and capers. Bring to boiling. Boil for 2 to 3 min or possibly till slightly thickened. Serve sauce over chops. Sprinkle with parsley. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 140 | 61% |
| Total Fat 15.86g | 20% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 219mg | 9% |
| Potassium 90mg | 3% |
| Total Carbs 13.99g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.91g | 1% |
| Protein 4.1g | 7% |
