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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