This recipe is taken from the 2007 Milk Calendar. This is the Pan Seared Veal Chops with Sun-Dried Tomato Cream recipe.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 2 tbsp (30 mL) all-purpose flour
- Salt and pepper to taste
- 4 veal loin or rib chops
- 1 tbsp (15 mL) butter
- 1 small onion finely chopped
- 1/2 cup (125 mL) sun-dried tomato pesto
- 1/4 cup (60 mL) dry white wine or 1 tbsp (15 mL) white wine vinegar
- 1 cup (250 mL) 35 % cream
- 2 tbsp (30 mL) chopped fresh basil
In a shallow dish, combine flour with 1/4 tsp (1 mL) salt and a pinch of pepper. Coat veal chops all over in flour mixture, shaking off and discarding any excess.
In a large skillet, melt half of the butter over medium-high heat. Sauté and brown veal chops, in batches as necessary, turning once; transfer to plate.
Reduce heat to medium and add remaining butter to pan. Add onion; cook, stirring, for about 3 min or until softened. Stir in pesto and wine, scraping up any brown bits stuck to pan. Stir in cream and bring to boil; boil for 1 min until slightly thickened.
Return chops to pan with any accumulated juices and spoon sauce over top. Simmer for about 10, 15 min. min or until veal is medium-rare or to desired doneness. Season sauce to taste with salt and pepper. Serve sprinkled with basil.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||13 % / 139 mg|
|Vitamin A:||27 %|
|Vitamin B12:||66 %|