Veal Chops With Sorrel Sauce Recipes
VEAL CHOPS WITH SORREL SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the vegetable oil and a tablespoon of the butter in a large frying pan. Saute the chops on both sides until they are browned and pink in the middle. Transfer to a serving dish and keep warm.
- Pour off the fat from the frying pan. Add the chopped sorrel leaves and cook for a couple of minutes. Add the wine and cook over high heat for three minutes or until you have a thick puree. Add the cream and remaining butter. Season to taste with salt and pepper.
- Put the veal chops on four heated plates. Spoon the sauce next to them and sprinkle it with the shredded sorrel leaves.
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- Preheat the oven to 350°. In a small saucepan, simmer the crème fraîche over moderately low heat until reduced to 1/2 cup, about 15 minutes. Stir in the sorrel leaves and lemon juice and simmer until the sorrel melts into the sauce, about 5 minutes. Season the sauce with salt and pepper and remove from the heat.
- Put the flour in a shallow bowl. In another shallow bowl, beat the eggs with the milk. In a third shallow bowl, toss the panko with the lemon zest. Season the veal chops with salt and pepper, dredge them in the flour and shake off the excess. Dip the veal chops in the egg mixture and let the excess drip off. Coat the veal chops with panko, pressing to help the crumbs adhere.
- In a large skillet, heat the olive oil with the vegetable oil until shimmering. Add 2 of the veal chops to the skillet and cook over moderately high heat until they are browned and crisp on the bottom, about 2 minutes. Reduce the heat to moderate, turn the veal chops over and cook until they are browned and crisp on the other side, about 2 minutes longer. Transfer the veal chops to a large rimmed baking sheet. Repeat with the remaining chops.
- Bake the veal chops for about 15 minutes, turning them once, until an instant-read thermometer inserted in the meat near the bone registers 140°. Gently rewarm the sorrel cream over moderately low heat. Place the veal chops on four plates, spoon the sorrel cream on top and serve.
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