6 (8 ounce) veal chops
1/2 cup pine nuts
2 ounces dry vermouth
1/8 lb. butter
1 teaspoon Worcestershire sauce
2 shallots, peeled, minced
6 ounces veal or chicken stock Salt and pepper to taste
6 sprigs parsley, chopped
In a large skillet, heat clarified butter. Lightly flour veal chops and brown on both sides.
Remove chops from pan and add shallots and pine nuts; cook until pine nuts are slightly brown. Do not burn.
Deglaze pan with vermouth and let reduce for 2 minutes.
Add stock and Worcestershire sauce and let simmer for 5 minutes. Season to your liking with salt and pepper and add butter, letting it melt into the sauce, and stir. Heat the chops in oven for 10 minutes at 350 degrees. Place chops on warm dinner plates and spoon sauce over top and serve. Garnish with parsley.
Makes 6 servings.