Veal Chops with Bearnaise Sauce & Asparagus

veal chops

🥗Healthier: chicken breasts

💰Cheaper: pork chops

Chicken is leaner, while pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: whole eggs

Tofu is lower in cholesterol, while whole eggs can be more economical.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers similar acidity, while lemon juice is often cheaper.

Heat a heavy gauge pan over medium-high heat.

Pat veal chops dry with paper towel to remove moisture.

Season veal chops with salt and pepper evenly on both sides.

Add whole butter to the pan and let it melt until bubbling.

Add the veal chops to the pan, ensuring they are not overcrowded.

Cook the veal chops for about 3 minutes without moving them.

Turn the veal chops over and cook for another 3 minutes while basting with melted butter.

Remove the veal chops from the pan and pat dry with a paper towel.

Plate the veal chops and serve with blanched asparagus and Bearnaise sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens