May 12, 2010

Veal with Blackerry Sauce

blackberries, carrots, Healthy Recipes, main dish, veal, wine

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31 ratings

Prep time: 30 minutes
baking time 1 hour
Servings: 6
Partner: Autumn Salad

When I was 10 years old, Grandma let me help cook the sauce. My job was to stir in the berries.

Ingredients

6 loin veal chops (about 1 inch thick), trimmed
1/4 cup all-purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons safflower oil
5 large shallots, chopped
2 small carrots, shredded
1/2 cup dry Chardonnay wine or 1/4 cup white grape juice
1 cup chicken broth
1 cup frozen blackberries, thawed

Directions

1

Preheat the oven to 325ºF.
2

Coat veal with flour. Heat butter and safflower oil in a large ovenproof skillet over medium-high heat. Cook veal in hot butter mixture until browned on both sides, about 3 to 4 minutes per side. Transfer to a plate.
3

Sauté the shallots and carrots in the skillet drippings, stirring continually, for 2 minutes. Add wine. Cook until bubbly, about 2 minutes. Stir in broth.
4

Return veal to skillet; baste with broth mixture; cover. Bake for 1 hour. Transfer the veal to a serving platter; keep warm.
5

Cook the broth mixture over high heat, stirring frequently, for 2 minutes. Add blackberries. Cook until slightly reduced, about 2 minutes. Spoon sauce over chops. Serve hot.

Grandma's Secret Trick

When Grandma was having to be budget conscious, she would save money on shallots, which were expensive in her local supermarket, by using substitute ingredients. She substituted a large chopped yellow onion, or a leek plus a minced clove of garlic, for the 5 shallots.