2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground white pepper
3 shallots — minced
2 1/2 pounds small veal rib chops (about 12)
—–Chive Cream—– 1 1/2 cups whipping cream
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives
1. In a shallow pan, stir together lemon juice, oil, salt, pepper, and shallots. Place veal chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.
2. Prepare a charcoal fire or preheat broiler. Place veal chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm (but not rigid) when pressed with a metal spatula (about 3 minutes). Serve veal chops immediately, drizzled with Chive Cream.
Chive Cream: In a small saucepan over medium heat, place cream and lemon juice. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.
Makes 1 cup.