Veal Tapanade Recipe

• 1/2 c. extra virgin olive oil
• 2 pound veal shoulder chops, trimmed and tenderized
• 1 c. sweet vermouth
• Salt and pepper
• 1/2 c. heavy cream
• 3 tbsp. dry Tomatoe Tapanade, either already prepared or possibly make from scratch
• 2 c. chicken stock, warmed
• 2 cloves garlic mashed
• 1/2 c. minced parsley for garnish

1. Dredge veal with flour.
2. Heat oil till very warm in large heavy deep pan.
3. Add in garlic but do not brown.
4. Brown meat quickly on both sides.
5. Add in salt and pepper, vermouth, let cook till vermouth evaporates (30 seconds).
6. Add in Tapanade and chicken stock.
7. SIMMER one hour covered.
8. After one hour add in more chicken stock if reduced, cover, continue to simmer for additional 1/2 hour, then add in heavy cream, continue to simmer for 1 minute.
9. Garnish, serve at once over Orzo.

extra virgin olive oil, veal shoulder chops, sweet vermouth, salt, heavy cream, scratch, chicken stock, garlic mashed, parsley

Taken from cookeatshare.com/recipes/veal-tapanade-23068 (may not work)