Veal Chops with Paprika Cream
Yield
4
RECIPE Ingredients
- 4 Veal Chops
- 2 ¼ cups dried bread crumbs
- ½ cup flour (for dredging)
- 2 eggs, beaten
- Salt and freshly-ground black pepper
- 1 cup heavy cream
- 4 tablespoons butter
- 4 tablespoons flour (for the sauce)
- ½ cup Veal Demi-Glace, plus 3 tablespoons
- 1 ½ teaspoons paprika, plus more to taste
- 1 sprig thyme
- 1 sprig fresh marjoram
- 2 tablespoons olive oil
- 2 onions, finely chopped
Price
$49.99
- Exclusively available at D’Artagnan
- Humanely raised in a stress-free environment
- Never caged or tethered
- 5 Freedoms compliant, a strict EU standard
- Male Charolais and Limousin breeds
- Raised to 6 months, a maximum of 450 pounds
- Milk-fed; 14 days on mother’s milk, then a high-quality natural milk formula
- No antibiotics or hormones
- Never irradiated or injected with any substance
- Sold in an uncooked state
- Product of France
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$24.99
- 100% natural
- Bones from humanely-raised veal calves
- Slow-cooked in small batches for quality
- Rich, concentrated flavor
- Silken texture
- Freezes beautifully
- Gluten-free
- Contains alcohol
- Product of USA
- For best taste, use within 1 month of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
Try this easy breaded veal cutlet recipe that is pan-fried with creamy paprika sauce and adapted from the 1907 Ali-Bab cookbook, Gastronomie Practique.
RECIPE Preparation
- In a medium saucepan over medium heat, melt 2 tablespoons of butter.
- Add the finely chopped onions and sauté until softened and lightly browned, about 5-7 minutes.
- Sprinkle in the 4 tablespoons of flour (singer) and stir to coat the onions, cooking for 2-3 minutes until the flour turns golden.
- Slowly whisk in ½ cup water, veal demi-glace, thyme, marjoram, and paprika. Season with salt and pepper. Simmer the mixture until it thickens, about 5 minutes. Set aside and keep warm.
- Season the veal chops generously with salt and freshly ground black pepper. Dredge each chop in the flour, then dip in the beaten eggs, and finally coat with dried bread crumbs. Press lightly to ensure the breadcrumbs stick well.
- In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
- Add the breaded veal chops and pan-fry until golden brown and cooked through, about 4-5 minutes per side, depending on the thickness of the chops.
- Once the veal chops are cooked, plate them and generously spoon the paprika cream sauce with onions over the top.
- Serve immediately with your favorite side dishes.
