Entree: France – Côte de Veau aux Champignons (Veal chop with mushroom sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 veal rib chops, bone-in, approx. 10 oz (285 g) each (estimate: Estimated total edible raw meat from the four bone-in chops; gross weight remains approximately 2 lb 8 1/4 oz (1,140 g).)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
8 oz (225 g) mixed shiitake and cremini mushrooms, sliced
1 small shallot, finely chopped (about 2 tbsp (20 g))
1/2 cup (120 ml) dry white wine
3/4 cup (180 ml) veal stock
1/3 cup (80 ml) heavy cream
1 tbsp (15 g) Dijon mustard (optional)
2 tbsp (6 g) fresh parsley, chopped

Show original ingredient measurements

4 veal rib chops, bone-in, approx. 10 oz (285 g) each (estimate: Estimated total edible raw meat from the four bone-in chops; gross weight remains approximately 1,140 g.)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
8 oz (225 g) mixed shiitake and cremini mushrooms, sliced
1 small shallot, finely chopped (about 2 tbsp / 20 g)
1/2 cup (120 ml) dry white wine
3/4 cup (180 ml) veal stock
1/3 cup (80 ml) heavy cream
1 tbsp (15 g) Dijon mustard (optional)
2 tbsp (6 g) fresh parsley, chopped

Instructions

1. Pat the veal chops dry and season both sides with salt and freshly ground black pepper.
2. Heat the butter and olive oil in a heavy skillet over medium-high heat. Sear the chops for 3–4 minutes per side, until golden and nearly cooked through. Transfer them to a plate and keep warm.
3. Reduce the heat to medium. Add the sliced mushrooms and chopped shallot to the skillet. Sauté for about 5 minutes, until softened and golden.
4. Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Add the veal stock and simmer until slightly reduced.
5. Stir in the heavy cream and, if desired, the Dijon mustard. Simmer until the sauce thickens enough to coat the back of a spoon.
6. Return the chops to the skillet and warm them through for 1–2 minutes. Taste and adjust the seasoning, then garnish with chopped parsley and serve immediately.