SLOW | MED | FAST
Pan-Roasted Veal Chops with Cabernet Sauce
Chef Robert Wiedmaier gives butchering demos at the Butcher's Block in Alexandria, Virginia. At his restaurant next door, Brabo, he serves elegant dishes, like this veal chop. To make the wine sauce even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour.
Plus: F&W's Ultimate Holiday Guide
Go to recipe (1 of 20)
MARKETPLACE
Become a fan
Follow us