Veal Chops In Cognac Cream

• 6 (6 ounce) veal chops
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 3 tablespoons vegetable oil or 3 tablespoons olive oil
• 2 tablespoons chopped onions
• 1 (8 ounce) package sliced fresh mushrooms
• 1 tablespoon all-purpose flour
• 1 cup half-and-half, divided
• 2 tablespoons cognac
• 2 egg yolks, lightly beaten

1. Sprinkle veal chops with salt and pepper; dredge chops in 1/2 cup flour.
2. Heat oil in lg. skillet over medium-high heat. Brown veal chops 3 to 4 minutes on each side. Cover and cook 3 to 5 more minutes or until chops are done.Remove chops from skillet, and keep warm, reserving drippings in skillet.
3. Add onion to skillet, and saute 2 minutes. Add mushrooms; saute 5 minutes or until tender. Add 1 tablespoon flour, stirring constantly. Gradually add 1/2 cup half and half, bring mixture to a boil. Stir in cognac. Combine egg yolks and remaining 1/2 cup half and half; gradually add to skillet. Cook, stirring constantly 4 to 5 minutes or until sauce thickens. Spoon over veal chops.

veal chops, salt, pepper, allpurpose, vegetable oil, onions, mushrooms, flour, cognac, egg yolks

Taken from www.food.com/recipe/veal-chops-in-cognac-cream-182746 (may not work)