Veal Chops in Cognac Cream |
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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is so tasty, serve it with simple side dishes, like rice, or salads with simple vinaigrettes. This is always great for a dinner party Ingredients:
6 (6 ounce) veal chops |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup all-purpose flour |
3 tablespoons vegetable oil or 3 tablespoons olive oil |
2 tablespoons chopped onions |
1 (8 ounce) package sliced fresh mushrooms |
1 tablespoon all-purpose flour |
1 cup half-and-half, divided |
2 tablespoons cognac |
2 egg yolks, lightly beaten |
Directions:
1. Sprinkle veal chops with salt and pepper; dredge chops in 1/2 cup flour.
2. Heat oil in lg. skillet over medium-high heat. Brown veal chops 3 to 4 minutes on each side. Cover and cook 3 to 5 more minutes or until chops are done.Remove chops from skillet, and keep warm, reserving drippings in skillet.
3. Add onion to skillet, and saute 2 minutes. Add mushrooms; saute 5 minutes or until tender. Add 1 tablespoon flour, stirring constantly. Gradually add 1/2 cup half and half, bring mixture to a boil. Stir in cognac. Combine egg yolks and remaining 1/2 cup half and half; gradually add to skillet. Cook, stirring constantly 4 to 5 minutes or until sauce thickens. Spoon over veal chops.
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