01.07.06
Drowned Veal Chops. Italian Recipes
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Drowned Veal Chops
4 tablespoons (1/2 stick) unsalted butter
One 1/4-pound slice Pancetta, cut into 1/4-inch cubes
4 bone-in veal chops (1/2 pound each)
1/4 cup unbleached all-purpose flour
4 sage leaves
4 thyme sprigs
4 rosemary sprigs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup dry white wine
1 cup chicken broth, plus extra if needed
Melt 2 tablespoons of the butter in a 12-inch sauté pan over medium heat. Add the Pancetta and cook until golden, about 5 minutes, stirring often.
Dredge the veal in flour, shake off the excess, and add it to the pan in a single layer. Cook until golden-brown on both sides, about 5 minutes per side, turning once.
Add the sage, thyme, and rosemary; cook 1 more minute.Season with the salt and pepper; deglaze with the wine, cook until it evaporates, about 5 minutes, and add the broth. Cover the pan and cook the veal chops for about 20 minutes, turning them once in the cooking juices and adding broth if needed.
Uncover the pan, remove the veal to a platter, and reduce the cooking juices until they form a rich, thick glaze over high heat, about 2 minutes. Whisk in the remaining 2 tablespoons of butter by the teaspoon and cook 1 more minute, until the sauce is shiny and reduced. Serve the veal hot, “drowning” in its sauce, accompanied by polenta or roasted potatoes. Serves 4.
