Veal Chops
with Caramelized Onions and Stilton Sauce

From the Kitchen of Chef du Cuisine Eric Kaplan, Bull and Bear
at The Waldorf=Astoria


6 Tbsp. Unsalted butter
2 large Onions halved, thinly sliced
1 Tbsp. Sugar
1 Tbsp. Fresh thyme, chopped
1/2 Cup Dried currants
1 Shallot
2 Tbsp. All purpose flour
1/4 Cup Dry white wine
1 1/2 Cups Chicken stock
1/2 cup Stilton Cheese
4 each 1 1/2 inch-thick veal chops
to taste Salt and pepper


To Caramelize Onions

1. Melt 3 tablespoons of butter in a large skillet over medium heat.

2. Add onions, thyme, and sugar. Season with salt and pepper.

3. Stir frequently until onions are golden and soft, about 20 minutes. Remove from heat and stir in currants. Reserve onions and keep warm.

Stilton Sauce
1. In a medium saucepan over medium heat, melt 1 Tbsp. butter.

2. Cook shallots until tender, 3 minutes. Add flour, stir, and blend in wine and chicken stock.

3. Simmer until mixture thickens, stirring constantly. Remove from heat and stir in Stilton until smooth – do not boil. Season with salt and black pepper. Strain and keep warm. Reserve.


1. Melt 2 Tbsp. butter in skillet over medium-high heat.

2. Add veal to skillet and cook 6 minutes per side for medium-rare (if using an instant read thermometer, cook to an internal temperature of 140 degrees). Adjust timing to the doneness you desire.

3. To plate, arrange veal in center of plate, spoon Stilton sauce around, and place a spoonful of onions on top.

Serves 4

Recipe by: Chef du Cuisine Eric Kaplan, Bull and Bear
at The Waldorf=Astoria

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