Veal Chops with Caper Sauce

Ingredients

• 4 1 to 1 1/4 lbs total veal rib chops or veal loin chops, cut 1/2 inch thick
• ¼ cup all-purpose flour
• 1 beaten egg
• 1 tbsp water
• ⅓ cup fine dry bread crumbs
• 2 tbsp olive oil or cooking oil
• ⅓ cup thinly sliced green onion
• 2 tbsp brandy
• ⅔ cup whipping cream
• 2 tbsp capers, drained
• 2 tbsp snipped parsley

Method

1. Trim the excess fat from the veal chops. Dip the chops in flour, then in a mixture of the beaten egg and water, and then in bread crumbs. In a large skillet, cook the chops in hot olive oil or cooking oil over medium-low heat for 4 to 6 minutes on each side or until the juices run clear. Transfer the chops to a serving platter and keep warm.
2. In the same large skillet, cook the green onion over medium heat about 1 minute or until the onion is tender. Remove from heat. Carefully stir in the brandy, scraping up the browned bits. Return to heat. Stir in the whipping cream and capers. Bring to boiling. Boil for 2 to 3 minutes or until slightly thickened. Serve the sauce over the chops. Sprinkle with parsley.

Notes

An easy yet elegant dinner. Preparation time: 5 to 10 minutes. Cooking time: 11 to 16 minutes. Serves 4.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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