Sauteed Veal Chops With Watercress Sauce – a delicious recipe with watercress, veal chops, unsalted butter, shallot, creme fraiche, lemon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim stems from the watercress and discard them.
2
Set a few leaves aside for garnishing.
3
Wash watercress leaves and spin them dry.
4
Dry veal chops with paper towels.
5
Melt butter in a skillet large enough to hold two chops comfortably and brown them on both sides without burning them.
6
Remove them and set them aside.
7
Keep warm.
8
Soften the shallot in the butter and add a couple of tablespoons of water, the watercress leaves and the creme fraiche.
9
Bring the mixture to a boil, scraping up the cooking juices, and return the chops to the pan with the lemon juice.
10
Cover and simmer gently until the chops are cooked to the desired doneness.
11
Season them with salt and pepper.
12
Garnish the chops with the remaining watercress leaves and serve.
50
kcal
Calories
6
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 bunch watercress, 2 veal chops, 2 tablespoons unsalted butter, 1 large shallot, chopped, and more.
Yes, Sauteed Veal Chops With Watercress Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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