Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 4 veal chops
- 1 pound sorrel leaves, washed and chopped
- ½ cup dry white wine
- 1 cup heavy cream
- Coarse salt and freshly ground pepper to taste
- Shredded sorrel leaves for garnish
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Nutritional Information
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Nutritional analysis per serving (4 servings)
583 calories; 44 grams fat; 23 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 31 grams protein; 213 milligrams cholesterol; 236 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Combine the vegetable oil and a tablespoon of the butter in a large frying pan. Saute the chops on both sides until they are browned and pink in the middle. Transfer to a serving dish and keep warm.
- Pour off the fat from the frying pan. Add the chopped sorrel leaves and cook for a couple of minutes. Add the wine and cook over high heat for three minutes or until you have a thick puree. Add the cream and remaining butter. Season to taste with salt and pepper.
- Put the veal chops on four heated plates. Spoon the sauce next to them and sprinkle it with the shredded sorrel leaves.
Dining and Cooking