 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Veal Chop with Madeira Sauce Recipe courtesy of Sara Moulton Show: Cooking Live Episode: You Asked for It! - Stocks Overall User Rating:  |
Uncooked veal
04/07/2007 at 09:38pm
User: Anonymous User Rating:
Veal chop has only two sides, does it not? And cooking such a thick chop for only ten minutes resulted in something inedible. What am I missing?
Simple, elegant, and delicious
03/06/2008 at 08:22am
User: Mary from Fountain Valley, CA User Rating:
This is the only way I prepare veal chops! They are far too expensive to fool around with in my opinion. The only change I make is to substitute my 100 year old balsamic for the demi-glace, and my chops are more like 1 inch thick. Fantastic!!!
Cook to taste
01/12/2008 at 05:32pm
User: Denny from Durham, NC User Rating:
I've made this recipe *numerous* times (doubled), and it's always wonderful. The previous review seems to believe the cooking time is an absolute... but there are so many variables (initial temperature, chop thickness, pan temperature, personal taste, etc.) that the timing is up to the cook (and a thick chop *does* have more than 2 sides. This recipe is all about the sauce, and it is quick, simple and delicious.