Tuesday, October 4, 2011

Paleo Veal Chop with Whiskey Sauce

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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