Veal Chops with Chanterelles
- • 1/2 cup water
- • 2 tablespoons butter
- • 1 lemon
- • 1 pound chopped chanterelles
- • 4 loin veal chops with curved bones trimmed of fat
- • 1 tablespoon butter or more if needed
- • 1 tablespoon olive oil or more if needed
- • 4 minced shallots or green onions
- • Salt and pepper to taste
- • 1/4 cup heavy cream
- • Minced fresh parsley
Veal Chops with Chanterelles
Serves 4 as a main course
The Italian name for this dish is CAFfi del capitano ai funghi, "captain's moustache with wild mushrooms," because the curved bones of the veal chops are thought to resemble moustaches.
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.
Sprinkle the chops with juice from the remaining lemon half. Melt the butter with the olive oil in a sauté pan or skillet. Sauté the chops until golden brown on both sides. Remove the chops to a warm platter.
Put the chanterelles in the sauté 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.