• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Water

  2. 2 tablespoons 30ml Butter

  3. 1 Lemon

  4. 1 lb 454g / 16oz Chanterelles* - chopped

  5. 4 Loin veal chops with curved bone - trimmed of fat

  6. 1 tablespoon 15ml Butter - or more if needed

  7. 1 tablespoon 15ml Olive oil - or more if needed

  8. 4 Minced shallots or green onions

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1/4 cup 59ml Heavy cream

  12. Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. * Alternate Mushrooms: Hedgehog Mushroom Place the water, butter, and the juice of 1/2 lemon in a large saucepan. When the water begins to boil, immediately add the chanterelles and simmer 5 minutes. Remove the chanterelles with a slotted spoon. Reduce the cooking liquid until the mushroom flavor is intense.

  2. Sprinkle the chops with juice from the remaining lemon half. Melt the butter with the olive oil in a saute pan or skillet. Saute the chops until golden brown on both sides. Remove the chops to a warm platter.

  3. Put the chanterelles in the saute pan. Add the shallots and the reduced cooking liquid, salt, and pepper. Toss and cook a few minutes. Add the cream and cook down until thickened. Then add the parsley, toss, and serve the sauce over the chops.

  4. This recipe yields 4 main course servings.


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