Recipes - Main Dishes

Veal Chops with Caramelized Onions and Stilton Sauce

Veal Chops with Caramelized Onions and Stilton Sauce

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

Pork chops may be used instead of veal.

Ingredients

  • 75g/3oz Unsalted butter
  • 2 large Onions halved, thinly sliced
  • 15g/1/2oz Sugar
  • 1 Tbsp. Fresh thyme, chopped
  • 75g/3oz Dried currants
  • 1 Shallot
  • 2 Tbsp. flour
  • 60ml/2floz Dry white wine
  • 375ml/12floz Chicken stock
  • 50g/2oz Stilton Cheese
  • 4 each 1 1/2 inch-thick veal chops
  • Salt and pepper to taste

Method

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 15g/1/2oz. 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.

Veal

1. Grill or fry chops until thoroughly cooked

2. To sere, 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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