Monday, September 5, 2011

Veal Loin Chops with Fond De Veau


I went by Terry's Finer Foods to see what they had that would be new for me to cook, and talked to the guys in the meat department about how to cook veal chops.  I've never made these before, but on one trip back home to Nashville, Arkansas, my dad had thrown some on the grill.  He wasn't sure if you could cook them medium rare - the way we like our steaks.  At Terry's Finer Foods Restaurant, they do cook their veal chops medium rare, so I decided to cook mine like I would cook my medium rare lamb chops.

One of the guys at Terry's gave me some Fond De Veau, and suggested I add about a teaspoon to some butter and some wine to make a sauce for the veal chops.  Now this can of Fond De Veau that I purchased had no English on it, so I googled it.  Several people have picked some up while in France, but have had a hard time finding it in the US.  It's funny that this Maggi brand is so familiar to me because I see it often in the Vietnamese market that I frequent.  Well, Vietnam was under French rule for some time...And my sister had JUST mentioned how frustrating it was to find such great items in the Asian marts, but then they have no English instructions on them!

Ingredients:
  • Veal Loin Chops
  • Lemon Garlic Marinade
  • 1 Teaspoon Fond De Veau
  • 1 Tablespoon Butter
  • Half cup of white wine
  • Capers
  • Parsley
Directions:
  1. Marinate the veal chops overnight in a lemon garlic marinade.  There are tons out there.
  2. Next day, remove from the refrigerator about twenty minutes before preparing. 
  3. Heat a hot grill pan or cast iron skillet on high heat with oil. 
  4. Sear each side about 3 minutes on high, then lower heat to medium.  Continue to cook about 3 minutes per side.
  5. Remove from heat and let rest for 10 minutes.
  6. Heat the wine in a pan with the Fond De Veau over medium high heat until boiling lightly, and stir.  Sprinkle some parsley in - I used the dried variety.
  7. Add the butter, then turn to low when melted.  Stir occasionally.  When it's thickened, pour the sauce on the veal and add the capers.
The Fond De Veau really adds a nice, rich flavor to the tender, delicate veal. 

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