Per Nana~
I can remember in the late 60's and early 1970's having veal cutlets
almost once a week. It was quite inexpensive at that time -about $2.35/lb
and it was such a tender piece of meat.
I'm not sure how the animals are being raised today, but both pork and
veal are extremely tough cuts of meat. After searching for about a week,
I finally found a package of two small chops and was disappointed
I finally found a package of two small chops and was disappointed
because they were not at all what I expected.
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However, I followed the recipe perfectly and with the flavored butter -
I thought it was delicious. The rosemary butter would go very well
on other meats too, such as pork tenderloin or chicken.
Per Tricia~
It was hard for me to NOT prepare this one since Nana ran reconnaissance
on the ingredients and delivered them along with her rosemary butter.
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| tell tale Tupperware from "Nana delivery" |
I have to say that this was one of the most photogenic dishes I have
knocked out in a while, but my husband and I were also disappointed
that the veal was not more tender.
Whether it was the actual chops we had or simply me overcooking
them (or combination....) they were not off the charts.
But the recipe over all was- that butter was AMAZING and we loved
the sauce Dorie had us preparing. Fabulous. While a few of my two legged
taste testers were not available, you can see from the photo below that I
had a new applicant for the position. And yes, I did manage to catch him
before he got any further......
Happy French Friday !
Both of your chops turned out wonderful looking!
ReplyDeleteFirst, Tricia, I am glad that the kitty didn't win. The picture, however, is priceless. Now, Nana, how in the heck can you remember what you paid for veal cutlets in the 60s and early 70s? You are a marvel. Remember how George Bush lost the presidency partially because he didn't know the price of a gallon of milk? He could have used your help. I have a feeling that you bought veal that had beren humanely raised. When the male calf isn't confined to a crate, it is a bit tougher meat. But, the calf is happier. Yep, the butter was amazing. I used the left-over butter on the corn-on-the-cob I made with my veal chop. Ohhhh, that meal was delicious. See you soon in Seattle.
ReplyDeleteThe sauce and butter were what made this dish, for sure. We enjoyed it with pork - but chicken sounds great.
ReplyDeleteI love how you guys tag team the challenges.
See you next week!
The cat! I love when they act like dogs. Both chops look just like they should and some toughness aside, I'm glad you enjoyed them, especially the butter. It goes with any other meat I think. Have a good weekend!
ReplyDeleteI'm with Mary impressive that you remember the price of veal chops Tricia. Sorry that both of you didn't find the meat tender. I highly recommend trying this recipe with pork which is almost always guaranteed to be tender.
ReplyDeleteI choked when I paid $88 for my 4 chops...but I imagine they were the top of the line and that's why they were so good. Sorry yours were tough...so disappointing. I'm going to try this butter over pork chops....much more reasonable!
ReplyDeleteBest photo ever! So sorry you ladies didn't like this very much but can I ask if Nana can source and deliver the ingredients to me every week too? ;)
ReplyDeleteThe butter was good. Sorry to hear your chops were tough. My chops were around $7 for two tiny ones so the price per kilo wasn't cheap.
ReplyDeleteNany,that's very interesting and it does seem to anecdotally support the fact that more and more veal is not crated, which is probably what made it so tender in the past.
ReplyDeleteAnd Tricia, your cute little applicant for taste tester stole the show this week:-)
The chops look delicious even if they weren't as tender as you would have liked. I love the kitty photo!
ReplyDelete