Broiled Veal and Onions


4 veal rib or loin chops -- about 3/4 inch thick 1 tablespoon Dijon mustard 1 teaspoon mustard seed 1/4 teaspoon salt 1/2 teaspoon pepper 2 large yellow onions (about 3 inches in diameter) -- cut into halves 4 teaspoons reduced-fat margarine -- softened 2 tablespoons packed brown sugar


Set oven control to broil. Brush both sides of veal chops lightly with mustard; sprinkle with mustard seed, salt and 1/4 teaspoon of the pepper. Place veal and onions, cut sides down, on rack in broiler pan. Broil with tops of veal about 3 inches from heat about 6 minutes or until veal is brown; turn veal and onions. Spread 1 teaspoon margarine over each onion half; sprinkle with brown sugar and remaining 1/4 teaspoon pepper. Broil about 6 minutes longer or until veal is brown and onions are tender.


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