Behind the Dish: Veal Chops Niçoise

Veal Chop Nicoise“Niçoise cuisine” is cuisine originating in the region of France that includes the city of Nice, and because the region borders on northwestern Italy, its cooking has been influenced by Italian cuisine. That means cooking Niçoise often includes tomatoes, black olives, garlic and anchovies as key ingredients.

In James Beard’s Veal Chops Niçoise, you can find three of those ingredients: the tomatoes, black olives and garlic. To prepare it, we’re seasoning and flouring veal loin chops before browning them in a pan with olive oil, then simmering them in a sauce made from tomatoes, onions, garlic, parsley and black olives. The chops are then served on a bed of polenta — very fitting. (It also soaks up the spicy, tomato-y sauce beautifully!)

If you missed last night’s Cream Puffs with Chocolate Sauce, they come highly recommended as a finish to tonight’s James Beard dinner: we made more!


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