The reciepe as is is perfect for a quick meal, can't ask for better. The veal flavor dominates the dish, and that is what it is about, the veal!
I have made some changes for company to make it a little differently.
I took advice from one reviewer to use one oven proof pan to do it all.
For the crumbs, I used Panko breadcrumbs with the butter and added dried sage, rosemary and thyme.
Instead of the broth, I used 1/4C+ Noilly Prat Vermouth and 1/3 tablespoon Glace de Viande Gold Brown Stock from "More than Gourmet". It may sound fancy (it is REALLY good) but if you get it in the one pound size, it is no more expensive than stock from the supermarket. It is beef and veal stock reduced.
I seared the chops with a little oil, removed them from pan, then off heat I added the onions few cloves chopped garlic in the pan, returned the chops, poured over the sauce added the bread crumbs and herbs, and finished in the oven until internal temp was between 140 and 155.
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The reciepe as is is perfect for a quick meal, can't ask for better. The veal flavor dominates...