- 6 (3/4-inch-thick) veal loin chops
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1 tablespoon water
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 tablespoons chopped onion
- 2 cups sliced fresh mushrooms
- 1 tablespoon all-purpose flour
- 1 cup half-and-half, divided
- 2 tablespoons cognac
- 2 egg yolks
- 1/2 cup slivered almonds
- 1/4 cup butter or margarine
- Hot cooked noodles (optional)
How to Make It
Sprinkle chops with salt and pepper. Combine egg and water. Dip chops in egg mixture, and dredge in flour, coating well.
Heat oil in a large, heavy skillet over medium heat. Add chops and cook 5 minutes on each side or until golden brown. Cover and cook an additional 5 minutes. Remove chops to a warm serving platter, reserving drippings in skillet.
Sauté onion in drippings until tender. Add mushrooms; cover and cook 5 minutes.
Add 1 tablespoon flour to onion-mushroom mixture, stirring until smooth. Gradually add 1/2 cup half-and-half; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove skillet from heat; stir in cognac.
Beat egg yolks and stir into remaining 1/2 cup half-and-half. Return skillet to medium heat; gradually add egg yolk mixture to hot sauce, stirring constantly, until thickened and bubbly. Remove from heat.
Sauté almonds in 1/4 cup butter in a small saucepan over low heat just until almonds are lightly browned.
Pour sauce over veal chops; serve over noodles, if desired. Sprinkle with almonds.