Roasted veal chops with Madeira and parsnips

From Cooking on the Bone: Recipes, History and Lore

Cookbook

Author(s): Jennifer McLagan

Page 22

Cuisine: English/Scottish

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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bunyip

11 years ago

★ ★ ★ ★ ★ 4/5

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You can't get Madeira round here for love nor money, it seems, so substituted dry sherry. Pan frying followed by finishing in the oven is definitely the way to go with veal chops.

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