Roasted veal chops with shallot butter and pappardelle recipe
Photo by Roberto Caruso
This Italian-inspired meal with creamy sauce and buttery pasta is a new favourite for fall. Serve with our warm mushroom-arugula salad.
, at room temperature
, or pork chops, about 245 g each
BOIL a large saucepan of water.
MASH butter with a fork in a medium bowl until creamy. Stir in shallots, capers and vinegar until well mixed. Scrape onto a piece of waxed paper and shape into a log, twisting the ends. Freeze until firm, about 10 min.
ADD pasta to boiling water and cook according to package instructions, omitting salt. Drain.
HEAT a large frying pan over high until very hot. Add oil. Sprinkle both sides of veal with salt. Season with pepper. Add to pan. Cook until undersides are golden-brown, 2 to 3 min. Flip, then top each chop with a round of shallot butter, reserving half for pasta. Continue cooking until brown, about 2 more min. Remove from heat, and let veal rest 5 min. Toss cooked pasta with remaining shallot butter.