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  Added: Apr 07, 2006  •  Visited (454)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Braised Veal Chops With Ham And Parsley Dressing
(Cotes de Veau a I'Ardennaise)
What You Need:
  • 5 tablespoons butter
  • ½ cup finely chopped onions
  • ¼ cup finely chopped carrots
  • 10 juniper berries
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 4 veal loin chops, cut 1 to 1½ inches thick
  • 1 cup dry white wine
  • ½ cup chicken stock, fresh or canned
  • ¾ cup fresh white bread crumbs, made in a blender from about 3 slices of white bread with crusts removed
  • 1 tablespoon finely chopped boiled ham
  • 2 tablespoons finely chopped fresh parsley
  • ½ teaspoon lemon juice
  • 1 tablespoon butter, cut in tiny pieces

  • How To Cook:
    1. Preheat the oven to 350°F. In a heavy shallow flameproof casserole or baking dish that is large enough to hold the chops in one layer and has a cover, melt 2 tablespoons of the butter over moderate heat, and in it cook the chopped onions and carrots, stirring occasionally, for 8 to 10 minutes, or until limp and lightly colored. Set aside.

    2. With a mortar and pestle or a wooden spoon and small, heavy mixing bowl, crush the juniper berries and mash in the basil, salt and a few grindings of pepper. Press the juniper-berry seasoning into both sides of the chops, forcing it into the meat as much as possible.

    3. Melt 1 tablespoon of the butter with the oil in a heavy 10- to 12-inch skillet over moderate heat. When the foam subsides, brown the chops to a rich golden color on both sides, turning them carefully to avoid dislodging the seasoning. Transfer the browned chops to the casserole. Pour off all but 1 or 2 tablespoons of fat from the skillet and add the wine.

    4. Boil briskly, stirring and scraping in any browned bits that cling to the pan, until the wine has been reduced to ½ cup; then stir in the stock and pour the mixture around the veal chops. In a 6- to 8-inch skillet, melt the remaining 2 tablespoons of butter over low heat, and cook the bread crumbs until they are lightly browned.

    5. Off the heat, stir in the ham, parsley and ½ teaspoon of lemon juice. Divide the mixture into quarters, and spoon a portion onto each chop. Dot the topping with butter.

    6. Bring the casserole to a boil on top of the stove, cover tightly and bake for 40 minutes. Then transfer the veal to a heated platter, preferably one with a well to catch the sauce.

    7. Working quickly, strain the contents of the casserole through a fine sieve into a small saucepan, pressing down hard on the vegetables with the back of a spoon before discarding them. Boil down the liquids over high heat until they are reduced to about ½ cup. Taste the sauce for seasoning, pour it around the chops and serve at once.
    To serve 4
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Bread
    Dish » Stew


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