Veal Chops Victor
Elevate your next dinner with the timeless elegance of Veal Chops Victor—a dish that blends tender, bone-in veal chops with a velvety white wine and herb-infused sauce. This classic recipe starts with seared golden-brown chops, gently simmered in a savory mixture of garlic, shallots, thyme, and chicken stock. Brightened with a splash of lemon juice and finished with a luxurious swirl of butter, the sauce perfectly complements the juicy, flavorful veal. Ideal for a special occasion or a refined weeknight meal, these chops are ready in just 40 minutes and pair beautifully with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up every delectable drop of the sauce. Perfectly balanced and irresistibly aromatic, Veal Chops Victor is sure to impress!
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Recipe Information
Ingredients
- 4 pieces (bone-in, about 1 inch thick) veal chops
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium (finely chopped) shallots
- 2 cloves (minced) garlic
- 0.5 cup white wine
- 0.5 cup chicken stock
- 2 teaspoons fresh thyme leaves
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 0.5 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Season the veal chops generously with salt and black pepper, and lightly dust each chop with flour on both sides.
In a large skillet, heat 1 tablespoon of unsalted butter and 2 tablespoons of olive oil over medium-high heat.
Once the butter has melted and the mixture is hot, add the veal chops to the skillet. Cook each side for 3–4 minutes or until golden brown. Remove and set aside on a plate.
Reduce the heat to medium. Add a tablespoon of butter to the skillet, followed by the chopped shallots and minced garlic. Sauté for 2–3 minutes until soft and fragrant.
Carefully deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom. Let the wine simmer for about 2 minutes to reduce slightly.
Add the chicken stock and fresh thyme to the skillet. Stir to combine, and return the veal chops to the skillet along with any juices that have collected on the plate.
Reduce the heat to low, cover the skillet, and let the veal chops simmer gently for 10–12 minutes, flipping halfway through, until they are cooked through and tender.
Remove the cooked veal chops from the skillet, and transfer them to a serving platter. Cover loosely with foil to keep warm.
Increase the heat to medium and stir the lemon juice and chopped parsley into the sauce. Let the sauce simmer for 2–3 minutes to thicken slightly.
Turn off the heat and swirl in the remaining tablespoon of butter for a luscious finish. Taste and adjust seasoning if necessary.
Spoon the sauce generously over the veal chops and serve immediately. Pair with roasted vegetables, mashed potatoes, or your favorite side dish for a complete meal.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.5 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
