Veal has a lot of flavor, and this simple sauce lets you showcase that flavor without covering it up. This is also a pretty quick, 1 pan type of preparation that you can throw together on a random Wednesday night and wow your husband/wife in a how-does-(s)he-do-it moment. (so awkward trying to keep things gender neutral).
1 large veal chop
salt & pepper
olive oil
1 tbs butter
5 large green onions, chopped
1/4 cup whiskey
3/4 cup chicken or beef stock
1/4 cup coconut milk
Salt and pepper both sides of your veal chop. Heat a could tbs of olive oil in a skillet and sear both sides of the chop - about 3 minutes each. Remove from pan. Add the butter and green onions, saute for a minute or two until softened. Add whiskey (slowly) and chicken stock, scraping up all the bits from the bottom of the pan. Bring to a boil, simmer and reduce by half. Add coconut milk and return chop to pan. Cook for an additional 3-5 minutes until veal is done to your liking. I used 1 big veal chop, but this makes enough sauce to easily accommodate 2.
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