Veal Chops with Anchovy & Caper Sauce
Submitted by Grams-3
Seared veal loin chops topped with a bold Italian sauce of mashed anchovies, capers, ham, and brandy cream. Briny, rich, and on the table in under 20 minutes.
YIELD
6 servingsPREP
10 minCOOK
8 minREADY
18 minThis is Italian cooking with its sleeves rolled up. Bold, unapologetic, and done before the pasta water even boils.
Flour-dusted veal chops hit a screaming hot skillet and sear until golden. While they cook, a separate pan builds a punchy sauce: minced boiled ham sautéed in butter with anchovy fillets and capers, all mashed into a savory paste.
Brandy deglazes the veal pan, the two mixtures meet, and a splash of heavy cream ties everything into a rich, briny, slightly boozy sauce you’ll want to lick off the plate.
The whole thing takes 18 minutes. That’s less time than it takes to order delivery.
Pro Tips
- Don’t fear the anchovies. They melt into the sauce and add deep, savory umami without tasting fishy.
- Pat the chops bone-dry before flouring. Moisture is the enemy of a proper sear.
- When you add the brandy, tilt the pan away from you. It may flame up briefly and that’s actually a good thing; it burns off the harsh alcohol.
- Rinse the capers well or the sauce will be too salty. The anchovies and ham already bring plenty of salt to the party.
Ingredients
Directions
Heat oil in a heavy skillet large enough to accommodate chops.
Pat chops dry and coat with flour, shaking off excess.
Sauté 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 200 degree 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.
Pour sauce over chops and garnish with parsley.
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