Grilled Veal Chops with Fines-Herbes Butter

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By: Andrew Chase

Photography by: Kevin Hewitt

Delectable veal chops deserve simple grilling and lightly seasoned yet tasty sauces. If you are lucky enough to have a surfeit of spring morel mushrooms, gild the lily by sautéing and serving the mushrooms atop the butter sauce.

Ingredients

4 veal chops; 1/2 tsp (2 mL) black pepper; 1/4 tsp (1 mL) salt; 2 tsp (10 mL) olive or vegetable oil
Fines-Herbes Butter:: 1/2 cup (125 mL) minced shallots; 3 anchovy fillets, minced, or 1/4 tsp/1 mL salt; 2 cloves garlic, pressed or minced; 1/2 cup (125 mL) dry white wine or white vermouth; 1/3 cup (75 mL) butter, softened; 2 tbsp (30 mL) finely chopped chervil (optional); 4 tsp (20 mL) finely chopped chives; 4 tsp (20 mL) minced parsley; 2 tsp (10 mL) minced fresh tarragon; 1/2 tsp (2 mL) salt

Preparation

Fines-Herbes Butter: In small saucepan over medium-high heat, boil shallots, anchovies, garlic and wine until about 2 tsp/10 mL liquid remains; transfer to bowl and let cool. Add butter, chervil (if using), chives, parsley, tarragon and salt to shallot mixture; with fork, mash and beat together until smooth. Set aside and keep cool.

Sprinkle chops with pepper and salt; brush with oil. Grill over high heat until just pink in centre, about 10 minutes. Transfer to warmed serving platter; let stand for 3 minutes. Spoon one-quarter of Fines-Herbes Butter over each chop.

Makes 4 servings.

Grilled Veal Chops with Fines-Herbes Butter

Serving(s): 4

Nutritional Information
Per serving: about
Calories	505
Protein	49 g
Fat (total)	30 g
Sat. Fat	15 g
Carbohydrate	4 g
Fibre	1 g
Cholesterol	233 mg
Sodium	826 mg
Calcium	6 % RDI
Iron	16 % RDI
Vitamin A	17 % RDI
Vitamin C	5 % RDI
Folate	17 % RDI

Also in this menu:

6 grilling recipes

Source

Homemakers Magazine: May 2007

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