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Author Notes: Adapted from "Stuffed Breast of Veal" in Myra Waldo, The Slenderella Cook Book (New York: G.P. Putnam's Sons, 1957), 148 and "Côtes de veau aux herbes" in Julia Child, Louisette Bertholle and Simone Beck, Mastering the Art of French Cooking (New York: Alfred A. Knopf, 1961), 369-371. —Lauren Hairston
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 red bell pepper, seeds and ribs removed, diced
- 4 (1/4 lb) veal chops, around 1-inch thick
- 1/2 pound mushrooms, sliced
- 1/2 cabbage, cored and shredded
- 3/4 cup tomato sauce
- 1/2 cup dry vermouth
- Preheat oven to 325 degrees Fahrenheit. Melt the butter in a large skillet (one that has a lid, you'll need it later) over medium-high heat. When the foam just begins to subside, add the onion and red bell pepper. Sauté for a few minutes then push to the edges of the pan and add the veal chops (seasoned) to the middle of the skillet and cook 4 minutes per side.
- Remove the veal chops to a plate, stir the onion and red pepper around then add the mushrooms and cabbage. Stir together and season with salt and pepper. Pour over the tomato sauce and vermouth and stir to combine. Return the veal chops to the skillet, cover, and place skillet in bottom 1/3 of preheated oven. Bake 15 minutes, stirring halfway through. Be sure to wear an oven mitt!
- After 15 minutes, remove the veal chops to heated plates and put the vegetables back on the stove, over high heat, to reduce the sauce. When sauce is very well-reduced (after about 5 to 10 minutes), serve alongside the veal chops.