Title: Veal Chop with Puree of Apple Spaetzle
Categories: Veal German Dumpling Onion
Yield: 4 Servings

2	md	Green apples
1/2	c	White wine
		Juice of one lemon
1	tb	Shallots; minced
1	ts	Garlic; minced
2		Eggs; lightly beaten
1 1/2	c	Flour
1	ts	Salt
1/4	ts	Baking powder
4		Veal chops (10oz ea)
2	tb	Olive oil
1/2	c	Dijon mustard
2	c	Mild herbs; choppedc
1	c	Veal reduction, hot
1	c	Grilled apples; julienne
1	tb	Unsalted butter
1	tb	Parsley; chopped
		Salt and pepper
2	tb	Chives; chopped
		Essence

Preheat the oven to 400 degrees. For the spaetzle: Cook the apples, wine, lemon juice, shallots, and garlic, down until the apples are soft. Remove from the heat and puree until smooth. Bring a pot of salted water to boil, reduce heat, and maintain a simmer. In a bowl, stir the apple puree, eggs, flour, 1 teaspoon of aslt and baking powder together. Place in a colander over the pan, and press through the holes into the hot water using a rubber spatula. When the spaetzle floats to the surface, cover and cook the spaetzle until it swells and is fluffy. Remove from water and shock with ice water. Drain the spaetzle and set aside. For the veal chops: In a saute pan, heat the olive oil. When the pan is smoking hot , sear each chop for 2-3 minutes on each side. Season each chop with Essence. Remove from pan and allow to cool. Cover each chop with the mustard and crust with the chopped herbs. Place the chops in the oven and cook for about 15 minutes. or until mediu-rare. In a sauce pan, heat the veal reduction and grilled apples together. Bring up to a simmer and season. In a saute pan, melt the butter. Add the spaetzle and saute for 3-4 minutes. Stir in the parsley and season. Spoon the sauce over the platter. Mound the spaetzle in the center of the sauce. Place the chops on top of the spaetzle with their bones crossing. Garnish with chives and Essence.

Source: Essence of Emeril, #EE2331, TVFN formatted by Lisa Crawford, 5/12/96

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