Veal Chops with Mushrooms

I couldn’t resist, and why should I, the always wonderful crimini mushrooms in the market.  I didn’t have a plan, I just wanted them.

Don’t over cook them.  Leave some of the juice inside to burst in your mouth.

Veal Chops with Mushrooms

4 veal chops

Salt and pepper


1 tbsp olive oil

2 tbsp butter

1 pound crimini mushrooms, sliced

1 shallot, thinly sliced

1/4 cup Chablis

1/4 cup chicken broth

2 tbsp chopped parsley

Season the chops with salt, pepper, dust with flour and brown in the olive oil and 1 tbsp of the butter, about 3 minutes per side.  Remove and set aside.  Add the remaining tablespoon of butter, mushrooms and shallots, then saute for 2-3 minutes.  Pour in the Chablis and boil for a minute or two.  Add the broth and boil for an additional 2 minutes, then add the parsley and veal chops and cook for a final 3 minutes.

Wine suggestion:  Drink the rest of the Chablis

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , . Bookmark the permalink.

9 Responses to Veal Chops with Mushrooms

  1. Lovely mushroom still lives – looking good.

  2. What a great meal. I always have to have mushrooms on hand.

  3. ceciliag says:

    love your wine suggestion!! and what a sweet shot of those succulent mushrooms! c

  4. Simple ingredients for an outstanding meal! I love a mixture of crimini and oyster mushrooms with my veal… it’s a great mixture of flavours and textures.
    – Brittany

  5. Pingback: Veal Chops with Mushrooms | Baking Geek

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