Veal Chops with Chanterelles Recipe

Ingredients

• 4 veal chops (1 inch thick)
• 1 pound chanterelle mushrooms, cleaned and sliced
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon fresh thyme leaves, chopped
• Salt and freshly ground black pepper

Directions

1. Season the veal chops with salt and pepper.
2. Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat.
3. When the butter is melted and foamy, add the veal chops to the skillet.
4. Cook for 3-4 minutes on each side until the chops are brown and crisp.
5. Remove the chops from the skillet and set aside.
6. Add the remaining butter to the skillet and melt over medium heat.
7. Add the sliced chanterelles and sauté for 5-7 minutes, until they are tender and browned.
8. Add the minced garlic and cook for 1-2 minutes until fragrant.
9. Turn up the heat to high and add the white wine to skillet, cook for 2-3 minutes, until reducing by half.
10. Add the chicken broth and thyme, and bring the mixture to a boil.
11. Reduce the heat to medium and simmer for 5-7 minutes until the sauce has thickened.
12. Return the veal chops to the skillet and cook for another 3-4 minutes.
13. Stir together the sauce in the skillet and turn off the heat.
14. Season as necessary with salt and pepper.

Verdict

Veal chops with chanterelles is a delicious and sophisticated dish. The mild flavor of the veal pairs perfectly with the earthiness of the chanterelles and the flavorful sauce. This dish is perfect for a special occasion and sure to impress your guests.

Serving Suggestions

Veal chops with chanterelles is best served hot with side dishes such as roasted potatoes, steamed vegetables, or a green salad. It also pairs well with a glass of white wine or a light red such as Pinot Noir or Beaujolais.