Veal Chops In Anchovy Cream

Veal Chops In Anchovy Cream

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: 4

Veal Chops in Anchovy Cream is an unusual but tasty combination.


  • 2 tablespoons butter
  • 1 garlic clove, halved
  • 4 veal rib chops, each cut 1/2 inch thick
  • 1/2 cup water
  • 2 tablespoons dry vermouth
  • 2 teaspoons lemon juice
  • 1/2, 2 ounce can anchovy fillets, drained and chopped
  • 3 tablespoons milk
  • 1 tablespoon flour
  • 2 tablespoons minced parsley


  1. In 12 inch skillet over medium-high heat, in hot butter, cook garlic until browned; discard garlic. In butter remaining in skillet, cook chops until well browned on both sides. Add water, vermouth, lemon juice and anchovy fillets; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chops are fork tender, turning occasionally.
  2. Place chops on warm platter; keep warm. In cup with fork, mix milk and flour until blended. Gradually stir flour mixture into hot liquid in skillet; cook over medium heat, stirring until sauce is slightly thickened. Stir in parsley. Pour anchovy sauce over chops.


Comments on "Veal Chops In Anchovy Cream"