Buttermilk veal chop with cherry sauce and potatoes
- June 2015
- Serves 4
- Hands-on time 25-30 min, simmering time 45-50 min, plus marinating
Tender veal chop, tangy cherry sauce and potatoes with plenty of butter and herbs make this a must-try summer dinner party dish.
- 17.3g (7.2g saturated)
- 70.5g (41.3g sugars)
If you don’t have a cherry stoner, halve the fruit and use a teaspoon to scoop out the pits.
Cherries vary enormously in the amount of juice they contain. If you find yours don’t release much liquid and the finished sauce is quite dry, add a little water to get that sticky consistency.
Marinate the veal up to 48 hours ahead, covered, in the fridge. Bring to room temperature 1 hour before cooking. You can make the sauce up to a day ahead, but don’t stir through the herbs until you reheat the sauce.
Using buttermilk (or other dairy such as yogurt) as a marinade is a good way to tenderise meat. The other marinade ingredients add flavour.
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