Veal Chop alla Mustarda
4 Veal chops ( 1/2 pound each)
1 cup veal demi-glace
8 oz. crème fraiche or heavy cream
1 cup dry white wine
8 oz. pearl onions, pealed
2 cloves garlic, crushed
3 tbsp. Dijon mustard
1 tbsp. butter
1 tbsp. olive oil
2 oz. fresh sage leaves
dash of Italian Seasoning
salt & pepper
Sauté the pearl onions in the butter and olive oil until tender and slightly browned, remove and set aside. In the same pan, sear veal chops on each side just until brown, remove and cover. Add garlic and sauté until aromatic, 2-3 minutes. Add white wine and deglaze the pan, reducing the wine by half. Add veal demi-glace and bring to a low simmer. Add sage and seasonings, stir in the crème fraiche and mustard until fully incorporated, add veal chops and onions back in to the sauce and simmer until veal reaches an internal temperature of 120-125. Remove and serve immediately. Serves 4.
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“recipe” “Italian recipes” “Italian Cooking” “Italian Kitchen”