Veal Chops with Anchovy and Capers

by Chef Klaus Mueller


Wash the Capers in Salt and soak in water for 30 to 45 minutes. Heat oil in a heavy skillet large enough to accommodate chops. Pat chops dry and coat with flour, shaking off excess. Saute chops in very hot oil, turning once. Meanwhile, melt butter in a small skillet and sauté ham over medium heat 1 minute. Add Anchovies and Capers, mashing ingredients down with fork to make a paste. When chops are done, about 8 to 10 minutes, remove to a heated ovenproof platter and keep warm in a 93°C/200°F oven with a piece of aluminum foil placed loosely over the top. Pour off excess oil from skillet in which chops were cooked. Add Brandy, scraping up browned bits. Boil to reduce liquid by half, then pour into ham and anchovy mixture. Add cream, heating and stirring while it blends.




1/2 c Olive oil
6 ea Veal loin chops, ¾