Sautéed Veal Chops with Garlic, Anchovies and Parsley
I knew this recipe was a winner as I was gathering the ingredients. I owned Marcella’s book for a couple of years before embarking on this project. I had already prepared veal chops in this manner a few months ago. I like veal, but veal chops are not commonly found in the local supermarket. I get a lot of my meat for these recipes at The Butcher’s Edge in Perth. I drop in at least once a week, usually on my way home from swimming over at the Perth pool. The people in the shop know about the Pomodori e Vino challenge and are quite helpful with some of my odder requests – even going so far as to refer me to another store close to Ottawa.
The ingredients below – that’s flour in the glass bowl to coat the chops – think it helps to keep them moist.
A sauté pan, large enough for the 4 chops. This pan is used in a lot of recipes.
The final result, with anchovy and parsley sauce on top.
This recipe is very easy to follow with excellent results – all in well under an hour.
Tomorrow is the birthday of our twins, Stephen & Meredith. The will be 29 years old. Happy birthday guys.
What I liked about this recipe:
Everything.
What I didn’t I like about this recipe:
No issues for me.
Would I make it again?
Of course. I’ll make it lots of times.
The chops look beautifully browned Doug. Browning reactions are so important! As always, I love the photo of the ingredients.
Happy birthday to your twins!
Some dishes take no time, others take longer, but they all must be cooked carefully, which is what makes both the process and the result satisfying. You have done this extraordinarily well, Doug, which means you pay attention, a quality as admirable as it is indispensable.
A couple of posts ago, I saw that Beth acknowledged becoming a more careful cook. I am so pleased. I don’t think I have emphasized it enough in my books. The simpler a cuisine is, the more careful a cook you must be, you must sauté your onions long enough, you must cook tomatoes in a sauce long enough to boil off their water and long enough for the fat to float free, you must brown vegetables thoroughly, you must keep braising and stewing heat under close control, you must fully coat your pasta with sauce before you serve it. Neither “creative” or pretty are necessarily a part of careful cooking, tasty always is.
What a wonderful compliment Marcella gave you, Doug. And what good advice she gave us all – to be careful cooks.
I am really enjoying seeing Marcella’s comments on your posts, Pomodori cooks. It’s almost like having a private cooking lesson with Marcella.