On 4/14/2014 9:31 AM, sf wrote:
> On Sun, 13 Apr 2014 23:35:26 -0400, Doris Night
> > wrote:
>
>> On Sun, 13 Apr 2014 17:12:18 -0700, sf > wrote:
>>
>>>
>>> I have the T-bone type. What do you usually use to season veal? Do
>>> you do anything special for the gravy? Several recipes say to use red
>>> wine. Red is okay for a braise, but seems too strong to use for a
>>> simple veal chop saute so I'll use white instead.
>>
>> Red wine would kill a veal chop. I'd just coat the chops with herbs
>> (rosemary, thyme, parsley, etc), and grill them. I wouldn't even use
>> white wine in this, because if you start adding any liquid you'll ruin
>> the chops.
>>
> I stuck to s&p, garlic and thyme... and worcestershire sauce. I used
> white wine instead of water or chicken stock to make the gravy. In
> retrospect, I should have used chicken stock but didn't have any in
> the freezer or the cupboard. I thought I did or else I would have
> bought some when I was out shopping. My biggest mistake was
> supplementing the brown mushrooms with shiitake because I thought the
> flavor boost might be good, well it wasn't. They were too strong for
> the veal. In fact hubby commented that he thought the sauce was too
> "mushroomy" tasting and he's the guy who *loves* mushrooms in gravy.
>
>
I'm sorry to hear your veal chops didn't turn out as you hoped.

I do enjoy veal chops, cooked rather simply. They are an occasional
indulgence. They're very tasty without many bells and whistles. It's
too easy to overwhelm the taste of the veal. Just my 2¢

Jill