Recipes Zone

Ingredients

For Veal:

• 2 veal chops, 8 oz each
• Salt
• 1 tablespoon peanut oil

For Sauce:

• 1 tablespoon honey
• 1 teaspoon freshly ground pepper
• 3 tablespoons dry white vermouth
• 1 tablespoon lemon juice

Preparation

FOR VEAL: Wipe the surface moisture off the veal chops. Salt them on both sides. Heat the oil in a 9 1/2 inch nonstick skillet. Cook the chops over low heat for 5 minutes on each side; set aside and keep warm.

FOR SAUCE: Discard the oil from the pan and pour in the honey. Let it caramelize for a few seconds over low heat, and then add the pepper, vermouth and lemon juice. Cook until reduced by half. Add the juice released by the meat and again reduce by half, to make a very thick sauce.

TO SERVE: Remove from the heat and dip the chops in the sauce, covering both sides. Arrange on 2 warm plates and serve at once with Creamed Belgian Endives.