Brandy, anchovies, capers, and ham make an interesting sauce for veal chops. Please do not skip the anchovies. You will detect no fishy taste in the sauce, but they are a key ingredient.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1/2 cup vegetable oil
- 6 veal loin chops, 3/4-inch thick
- 1/2 cup all-purpose flour
- 6 Tablespoons butter
- 2 ounces boiled ham, finely minced
- 4 flat anchovy fillets
- 2 Tablespoons capers, rinsed and drained
- 1/4 cup brandy
- 6 Tablespoons whipping cream
- 2 Tablespoons chopped fresh parsley for garnish
Preparation:
Heat oil in a heavy skillet large enough to accommodate veal chops. Pat chops dry and coat with flour, shaking off excess. Saute chops in very hot oil, turning once.Meanwhile, melt butter in a small skillet and saute ham over medium heat 1 minute. Add anchovies and capers, mashing ingredients down with fork to make a paste.
When chops are done, about 8 to 10 minutes, remove to a heated oven-proof platter and keep warm in a 200-degree F. oven with a piece of aluminum foil placed loosely over the top.
Pour off excess oil from skillet in which chops were cooked. Add brandy, scraping up browned bits. Boil to reduce liquid by half, then pour into ham and anchovy mixture. Add cream, heating and stirring while it blends.
Pour sauce over chops and garnish with parsley.
Yield: 6 servings
Recipe Source: New Recipes for Italian Favorites by Anna Maria Victor (Crown Pub)
Reprinted with permission.
