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Veal Chop Cairo



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3/4 cup pitted kalamata olives
3/4 cup oil-packed sun-dried tomatoes
3 cups brioche bread crumbs
12 chops veal rib or loin chops, 1 inch thick, trimmed well (IMPS/NAMP 1306 or 1332), about 6 to 7-1/2 lb.
salt and ground white pepper, to taste
1-1/2 tsp. freshly ground coriander seeds
all-purpose flour, as needed
6 eggs, beaten
3 large fennel bulbs, chopped
12 shallots, chopped
1 cup butter, divided
3 tbsp. black peppercorns
3 bay leaves
3/4 cup port wine
3/4 cup dry white wine
3 cups veal stock
vegetable oil, as needed
9 cups hot mashed potatoes, flavored with feta cheese


  1. 1
    Chop olives and tomatoes; mix with bread crumbs.
  2. 2
    Sprinkle veal chops with salt, pepper and coriander. Dredge in flour, dip into eggs, then coat completely with bread crumb mixture. Place chops in single layer in utility pan. Refrigerate, covered.
  3. 3
    For Sauce: Sauté fennel and shallots in ¼ cup butter. Add peppercorns and bay leaves; cook 1 minute longer. Stir in port and red wine; cook until reduced by half. Stir in stock; cook until reduced by half.
  4. 4
    Reduce heat to very low. Gradually whisk in ¾ cup butter just until melted and blended. Do not boil. Strain Sauce; season with salt. Keep warm.
  5. 5
    Cook 1 chop in oil in nonstick sauté pan over low heat 20 minutes to 160°F internal temperature, turning once. Plate with ¾ cup potatoes. Ladle 1 ounce Sauce over chop.

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preparation methods
cuisines North & South American
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