Québec Milk-Fed Veal Chops with Bleu Ermite Sauce
Print Category Chops Thematic Winter Stove Less than 30 minutes Source IGA Evaluation
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Click to enlarge Ingredients
- 5 ml (1 tsp.) each of butter and vegetable oil
- 4 Québec milk-fed veal chops
- Salt and freshly ground pepper to taste
- 1 French shallot, finely chopped
- 80 ml (1/3 cup) white wine (or apple juice)
- 125 ml (1/2 cup) 15% M.F. cooking cream
- 45 to 75 g (1 1/2 to 2 1/2 oz.) Bleu Ermite cheese, crumbled
Preparation
- Heat butter and oil in a pan and fry veal until browned on both sides. Salt and pepper. Preheat oven to 190°C (375°F). Wrap veal in aluminum foil and bake for about 15 minutes.
- Over medium heat, add shallot and deglaze with wine (or apple juice), scraping bottom of pan with a wooden spoon. Reduce by half.
- Over low heat, incorporate cream and cheese by stirring until cheese is melted, about 5 minutes.
- Season generously with freshly ground black pepper. Serve veal with sauce, asparagus and mashed sweet potatoes.
Cook commentary
Serves: 4
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