Veal Chops In Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (3/4-inch-thick) veal loin chops |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 eggs, beaten |
1 tablespoon water |
1/2 cup all-purpose flour |
1/4 cup plus 2 tablespoons vegetable oil |
2 tablespoons chopped onion |
2 cups sliced fresh mushrooms |
1 tablespoon all-purpose flour |
1 cup half-and-half, divided |
2 tablespoons cognac |
2 egg yolks |
1/2 cup slivered almonds |
1/4 cup butter or margarine |
hot cooked noodles (optional) |
Directions:
1. Sprinkle chops with salt and pepper. Combine egg and water. Dip chops in egg mixture, and dredge in flour, coating well.
2. Heat oil in a large, heavy skillet over medium heat. Add chops and cook 5 minutes on each side or until golden brown. Cover and cook an additional 5 minutes. Remove chops to a warm serving platter, reserving drippings in skillet.
3. Sauté onion in drippings until tender. Add mushrooms; cover and cook 5 minutes.
4. Add 1 tablespoon flour to onion-mushroom mixture, stirring until smooth. Gradually add 1/2 cup half-and-half; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove skillet from heat; stir in cognac.
5. Beat egg yolks and stir into remaining 1/2 cup half-and-half. Return skillet to medium heat; gradually add egg yolk mixture to hot sauce, stirring constantly, until thickened and bubbly. Remove from heat.
6. Sauté almonds in 1/4 cup butter in a small saucepan over low heat just until almonds are lightly browned.
7. Pour sauce over veal chops; serve over noodles, if desired. Sprinkle with almonds.
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