Veal with Sherry and Lemon Marmalade from The Silver Palate Cookbook by Julee Rosso and Sheila Lukin
Heat the butter and oil in a large skillet until very hot. Add the veal chops and sear them until brown on both sides, 2 minutes per side. Season both sides with salt and pepper. Reduce the heat to...
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Ingredients
- ¼ cup heavy cream or Crème Fraîche
- 2 tablespoons lemon marmalade
- ⅓ cup Chicken Stock
- Watercress, for garnish
- 4 loin veal chops (1 inch thick)
- 2 tablespoons vegetable oil
- 4 tablespoons (½ stick) unsalted butter
- ⅓ cup medium-dry sherry
- ⅓ cup finely chopped yellow onion
- Salt
- freshly ground black pepper
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