Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Veal Chops
- Salt and Black Pepper
- 2 Tbs. Butter
- 1 Tbs. Olive Oil
- 2 Tbs. Green Peppercorns in Brine, drained
- 2 Tbs. Brandy
- 2 fl.oz Fresh Chicken Stock
- 4 fl.oz. Double Cream
Directions
Preheat the oven to 400F and season the veal chops with salt.
Heat the butter and the olive oil in a large frying pan until very hot, then add the veal chops and brown on both sides.
Transfer the chops to a shallow ovenproof dish, and roast in the oven for 10 minutes.
Meanwhile, add the green peppercorns to the remaining juices in the frying pan and heat over a low heat while you warm the brandy in a separate small saucepan.
Carefully ignite the warm brandy and pour into the frying pan.
Once the flames have subsided, add the stock and boil, stirring for 1 minute.
Add the cream, mix well then continue to cook for 3-4 minutes until the sauce thickens.
Adjust the seasoning of the sauce then pour over the cooked veal chops. Serve immediately.
Category:Madagascarian Recipes
Category:Madagascarian Meat Dishes