One of daddy’s absolute favorite recipes? Veal with Caramelized Onions & Horseradish Potatoes from the Four Seasons Hotel Restaurant

Ingredients needed for 4-6 servings (according to number of chops)

• 6-7 ounce veal loin chops
• Olive oil
• Salt & pepper
• 3 tablespoons butter

• 3 medium~large onions, thinly sliced
• 1 cup chicken stock or canned broth
• 1 teaspoon sugar

• 3 medium~large russet potatoes, peeled, thinly sliced
• 1-1/2 cups coarsely grated peeled, fresh horseradish (1 large or 2 small roots)
• Pinch of freshly ground nutmeg
• 1-1/2 cups whipping cream

Melt butter in heavy large skillet over medium heat. Add onions and sauté until golden brown (approximately 40-45 minutes). Add stock and sugar and simmer until almost all liquid is absorbed (approximately 10-15 minutes). Note: onions can be prepared one day ahead if refrigerated.

Preheat oven to 375°F. Place potatoes in 13x9x2-inch glass baking dish (grease dish first). Top with horseradish. Sprinkle with nutmeg. Season with salt and pepper. Pour cream over. Cover with foil and bake until potatoes are tender (approximately 45 minutes). Uncover and continue baking until golden brown (approximately 10 minutes). Set aside to cool slightly.

Prepare barbecue or preheat broiler. Brush veal chops with oil. Season with salt and pepper. Grill or broil veal to desired doneness (approximately 5 minutes per side for medium).

Cut potato casserole into six rectangles. Using metal spatula, transfer potatoes to plates. Top each potato rectangle with one veal chop. Bring onion mixture to simmer. Spoon over veal and serve.