Roasted veal chops with shallot butter & pappardelle
3
- Prep Time10 min
- Total Time15 min
- Makes4 Servings
Photo by Roberto Caruso
This Italian-inspired meal with creamy sauce and buttery pasta is a new favourite for fall. Serve with our warm mushroom-arugula salad.
Ingredients
1/4 cup salted butter, at room temperature
2 tbsp finely chopped shallots
2 tsp finely minced capers
2 tsp balsamic vinegar
250-g pkg egg pappardelle pasta
1 tbsp olive oil
4 bone-in veal chops, or pork chops, about 245 g each
1/2 tsp salt
Instructions
BOIL a large saucepan of water.
MASH butter with a fork in a medium bowl until creamy. Stir in shallots, capers and vinegar until well mixed. Scrape onto a piece of waxed paper and shape into a log, twisting the ends. Freeze until firm, about 10 min.
ADD pasta to boiling water and cook according to package instructions, omitting salt. Drain.
HEAT a large frying pan over high until very hot. Add oil. Sprinkle both sides of veal with salt. Season with pepper. Add to pan. Cook until undersides are golden-brown, 2 to 3 min. Flip, then top each chop with a round of shallot butter, reserving half for pasta. Continue cooking until brown, about 2 more min. Remove from heat, and let veal rest 5 min. Toss cooked pasta with remaining shallot butter.
Nutrition (per serving)
Calories 747, Protein 53g, Carbohydrates 46g, Fat 37g, Fibre 2g, Sodium 1021mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
