BRANDIED VEAL WITH WALNUTS

Serves 4. Total Prep/Cooking Time: 35 Minutes

160 gm walnut pieces
4 veal loin chops, debonned
salt and pepper
20 ml olive oil
100 ml white wine
100 ml beef or veal stock
100 ml heavy cream
50 ml Otard VSOP Cognac
50 gm walnut halves
chopped chives, to garnish
 
1. Make the walnut pieces into a paste using a blender, food processor, or mortar and pestle. Season the chops with the salt and pepper, then fry in hot oil until lightly browned on both sides. Set the chops aside, covered with foil, on a warmed plate.
2. Deglaze with the wine and reduce to about one-third. Stir in the stock, cream and cognac and reduce again to about one-half. Stir in the walnut paste.
3. Serve over broad noodles, garnished with walnut halves and chives.

Recipe courtesy American Veal Association.