Fresh ginger and sesame
oil add decidedly Asian flavors to these veal rib chops.
East-West
Veal Chops
- 1 clove large garlic,
crushed
2 (8-ounce) veal rib chops, well trimmed
1 teaspoon olive oil
1/4 teaspoon salt
1/4 cup dry white wine
1 teaspoon grated fresh gingerroot
1/2 teaspoon toasted sesame oil
1 tablespoon minced flat-leaf parsley
- Rub garlic over both sides
of veal chops. Heat olive oil in medium nonstick skillet. Add
veal chops. Cook 10 to 12 minutes over medium heat, turning once.
Transfer to plate; sprinkle with salt. Keep warm.
- Drain excess fat from
skillet if necessary. Add wine and ginger to skillet. Cook and
stir over high heat 1 minute or until reduced as desired. Stir
in sesame oil. Pour sauce over chops. Sprinkle with parsley.
Makes 2 servings.
Recipe provided courtesy
of Beef Industry Council.
