Jewish Recipes
Braised Veal Chops with Parsley Dressing Recipe
Your Source for Jewish Recipes Online!

 

 

Braised Veal Chops with Parsley Dressing - meat

1 cup plus 1 tablespoon margarine
1 cup finely chopped onions
1/2 cup finely chopped carrots
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups white wine
1 cup chicken broth
4 tablespoons vegetable oil
1 cup unflavored bread crumbs
1 teaspoon lemon juice
3 tablespoons finely chopped parsley
8 loin veal chops, 1-inch thick

Preheat the oven to 350 degrees.

In a medium sized saucepan, combine 1 cup margarine with the onions, carrots, basil, salt, pepper, wine and chicken broth. Cover and simmer for 10 minutes over medium heat.

Heat the vegetable oil in a small skillet. Add the breadcrumbs and brown for 3-5 minutes over a low heat. Stir in the lemon juice, parsley and the remaining tablespoon of margarine. Cook over a low heat, stirring frequently for 2-3 minutes.

In a large flameproof casserole, arrange the veal chops in a single layer. Pour the broth-vegetable mixture over the chops. Sprinkle the parsley-breadcrumb mixture over top of everything.

Cover and cook for 40 minutes or until the veal is tender.

 

Back        Home

Don't forget to visit our other Recipe site at
That's My Home

Razzle Dazzle Recipes
Copyright 2002 - 2005