Dimiri wrote:

"Charles Gifford" wrote in message
hlink.net...

"Dimiri" wrote in message
om...


French the bone.
Clarify some butter
Preheat the oven to 400 degrees.
Heat a cast iron pan very hot.
Salt and pepper the chop.
Add some clarified butter.
Pan fry the chop several minutes on each side.
Put the frying pan with the chop in the oven to finish cooking.
Remove the chop from the pan and plate it (them).
Add a little more butter to the pan and sauté some minced shallot.
Deglaze the pan with a dry red like a zin and a little stock.
Allow the wine and stock to reduce.
Finish the sauce with sweet (unsalted) butter and pout over the chop(s)

I would be tempted to start the meal with sliced beefsteak tomato and

onion

with blue cheese crumbles.

Dimitri

How thick do you recommend the chop to be Dimitri?

Charlie


Don't know for sure but the ones I have had in the east at many of the
Marriott hotels are about 3/4 to 1 inches thick. (and very very good)

Dimitri


Ah, the true answer. If you want a decent veal chop, head East young
man!! For me, the perfect East Coast spot would be Ben Benson on East
51st in Manhattan. I remember once meeting a couple of New York business
buddies for dinner there. Prior to ordering a wonderful steak for
dinner, one of the guys said let's get an appetizer to go with the
drinks. He ordered a veal chop, and had it cut up into bite size
morsels. Those were the days. Expense accounts are wonderful.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener