This French Fridays with Dorie recipe was supposed to be Veal Chops with Rosemary Butter. As you can see from the photos, those are not chops. I could not find veal chops locally, but I did find some fresh veal scallopine. I would love to try this recipe with veal chops some time, because the photo in the book looks incredibly delicious.
The scallopine were a very good substitution. Very quick to cook on the stove, and probably “lighter” than the chops would have been.
Once again, a simple recipe from Around My French Table. After marinating in olive oil, rosemary, and thyme for the day, the veal is quickly seared in a skillet on the stove. A quick pan sauce is made, then the meat is topped with a delicious rosemary butter.
I did have to leave off the pan sauce. During the searing process my pan got a little too blackened, and the sauce ended up tasting like charred water. Not good!
I served the veal with mashed potatoes and steamed green beans (both fresh from the garden!). The herbed butter tasted good with everything on the plate. It was a lovely meal!