Recipe courtesy of Sara Moulton

Veal Chop with Madeira Sauce

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
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1 veal chop, about 1 1/2 inches thick

2 tablespoons vegetable oil

3 tablespoons butter

2 tablespoons chopped shallots

1/4 cup Madeira

1/2 tablespoon veal demi-glace

1/4 cup water

1 teaspoon chopped thyme


  1. Heat oil in skillet over medium-high heat. Add veal chop to skillet and brown on all sides - cook for about 5 minutes on each side. Transfer veal chop to a plate. To the pan add 2 tablespoons butter and 2 tablespoons chopped shallots. Cook until shallots are transparent. Add 1/4 cup Madeira to the pan and reduce by half. Stir in 1/2 tablespoon veal demi-glace and 1/4 cup water. Whisk in 1 tablespoon butter and 1 teaspoon chopped thyme. Spoon sauce over veal.