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Veal Chops “Condessa” with Raw Onion and Parsley
Mojo Crudo, familiar in most Spanish kitchens, is a mixture of raw onions and fresh minced parsley. It resides harmoniously with steaks, chops and grilled fish. A quick and tasty dinner that’s good for family as well as well-heeled guests.
- 6 veal chops, 6 ounces each, less than 1 inch thick
- 2 unpeeled garlic cloves, crushed
- Salt and pepper
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- Juice of one lemon
- 2 Bermuda onions, finely minced
- 1 cup fresh minced parsley
Trim chops of all visible fat. Between sheets of waxed paper, pound slightly, if you wish, with a meat mallet. Remove garlic cloves from the pod, but do not peel. With the palm of your hand, crush them. The pulp of the garlic is thus contained within the peel, and is easier to rub over meat or fish.
Brush meat with the crushed garlic cloves. Dust chops lightly with salt and white pepper. Use a large, 12-inch, non-stick skillet with cover. Add olive oil with the remains of the garlic. When garlic browns, remove from skillet. Add veal chops, browning quickly on both sides. Cover skillet and lower heat. Cook meat until done, about 10 minutes on each side.
Remove chops to serving platter. De-glaze skillet with wine and lemon juice. Strain over the meat.Combine onion and parsley. Mix well. Spoon over each chop. Garnish platter a capricho, --however, you like -- and serve pronto!
Serves: 4 to 6.
Copyright Joyce LaFray. All Rights Reserved.