Veau Braise au Vin Blanc

A deliciously different way of cooking veal chops, Veau Braise au Vin Blanc (voh bray-zay oh vahn blawn) is a perfect dinner party dish, served with pureed celery and new boiled potatoes. Serve with a strong well-chilled white wine, such as an Alsatian Traminer.

4 loin veal chops

2 teaspoons salt

2 teaspoons black pepper

1 egg, lightly beaten

3 oz. dry breadcrumbs

3 oz. Parmesan cheese, grated

2 oz. butter

2 shallots, finely chopped

1 garlic clove, crushed

6 fl. oz. dry white wine

½ teaspoon grated nutmeg

Place the chops on a working surface and rub half of the salt and pepper into both sides.

Place the egg in a shallow dish. In a shallow bowl, mix together the bread-crumbs and cheese. Dip the chops first in the egg, then in the breadcrumbs and cheese mixture, coating them thor-oughly.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the shallots and garlic and cook, stirring occasionally, for 3 to 4 minutes or until the shallots are soft and translucent but not brown. Add the chops to the pan and cook them for 3 minutes on each side. Pour over the wine and stir in the remaining salt and pepper and the nutmeg. Bring the liquid to the boil. Reduce the heat to low and simmer the mixture for 20 to 25 minutes or until the chops are tender when pierced with the point of a sharp knife.

With a slotted spoon, carefully transfer the chops to a warmed serving dish. Pour over the pan juices and serve at once.

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