RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3306
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| Recipe Name: |
Herbed Veal Chops with Bacon and Shallots - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$8.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 6-ozs veal, loin chop 3/4-inch thick
0.33 Cup basil, fresh loosely packed, chopped
1 to taste salt and pepper
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Directions:
Trim excess fat from the chops and season them lightly with pepper. Melt the 1 tablespoon of the butter in a 12-inch skillet. When melted add the bacon and sauté for a few minutes or until somewhat crisp. If there is not enough fat in the skillet, then add more butter and heat up. Add the veal chops and sauté them over high heat for 2 minutes a side, or just until browned. Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through.
Remove the chops to a plate. Add the shallots to the skillet and sauté until cooked through about 2 minutes. Add the lime juice, water and deglaze the pan. Add the herbs and season to taste with salt and pepper. Spoon the sauce over the chops. |
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| Nutrition per Serving: |
| Calories: |
448 |
Total Carbs: |
3.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
138.0 |
Fat: |
33.1 |
Protein: |
36.07 |
| Fiber: |
0.77 |
Sodium: |
194.67 |
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