Jewish Recipes
Braised Veal Chops with Parsley Dressing Recipe
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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.


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