Veal Chops - {Cotes De Veau Bonne Femme}

Recipe Ingredients

4		Veal chops, 1-inch thick
1/4 cup	15g / 0.5oz	Flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
4 tablespoons	60ml	Butter
16 tablespoons	240ml	White onions (small)
3		Potatoes - peeled and diced

Recipe Instructions

Dredge chops with flour. Salt and pepper. In large, heavy saucepan, heat 2 tablespoons butter. Add chops, and cook until chops are well browned on both sides.

Meanwhile, in another saucepan, heat remaining butter. Add onions and cook for 10 minutes, or until onions are slightly browned.

To pan in which chops are cooking, add browned onions and potatoes. Cover and simmer gently for 1 hour, or until chops are fork tender. Serve hot.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958

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