Veal Chop with Puree of Apple Spaetzle
| Yield: | 4 Servings |
| Categories: | Meats, Ethnic |
| 2 | md | Green apples |
| 1/2 | c | White wine |
| Juice of one lemon | ||
| 1 | tb | Shallots; minced |
| 1 | ts | Garlic; minced |
| 2 | Eggs; lightly beaten | |
| 1 1/2 | c | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Baking powder |
| 4 | Veal chops (10oz ea) | |
| 2 | tb | Olive oil |
| 1/2 | c | Dijon mustard |
| 2 | c | Mild herbs; choppedc |
| 1 | c | Veal reduction, hot |
| 1 | c | Grilled apples; julienne |
| 1 | tb | Unsalted butter |
| 1 | tb | Parsley; chopped |
| Salt and pepper | ||
| 2 | tb | Chives; chopped |
| Essence |
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