• May 23, 2013

WTOK - Recipes - Recipes

Log Cabin Veal

Farmhouse Restaurant at the Jordan Hollow Farm Inn

Ingredients

  • 4 12 oz. veal chops
  • Salt
  • Pepper
  • Flour



    Relish



  • 1 can artichoke bottoms
  • 1/2 cup julienne sun-dried tomatoes
  • 1/4 cup kalamatta olives
  • 8 Tbsp. toasted pine nuts
  • 8 Tbsp. olive oil
  • 10 Tbsp. lemon juice
  • 1/4 cup basil
  • Pinch of salt and pepper

    Directions

    1. Lightly season and flour veal chops.



    2. Pan sear veal in oil.



    3. When veal is close to being done, add artichoke bottoms, sun-dried tomatoes, olives and pine nuts.



    4. Saute two minutes and add other ingredients. Serve hot.

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