veal chops with mushrooms
"we had this for a quick dinner served with pasta.very quick and easy"
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 veal chops
- 2 tablespoons olive oil
- salt and pepper
- 1 tablespoon tarragon
- 1 lb cremini mushroom, sliced
- 2 tablespoons flour
- 1 cup chicken stock
- 2 tablespoons heavy cream
- 1 dash nutmeg
directions
- heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
- remove to plate and keep warm.
- toss mushrooms in flour, add to pan.
- add chicken stock cook a few minutes until thickened.
- add cream, nutmeg and salt& pepper to taste.
- spoon sauce over chops, serve.
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Reviews
-
WHOOOOOeee great recipe -easy and so good - I was lucky to find some lovely veal chops. Could not find cremini mushrooms so I used Portobello mushrooms sliced in apprx 1/2" slices. Absolutely great, The touch of nutmeg is important. Thanks Chai for a great easy tasty recipe! -
Oh Boy Chia!! I seem to be making more and more of your recipes, you have some great ones, as is this one! Fairly simple and such tastey results. I hunted and just could not find veal chops for this, so I used some beautiful Lamb chops, nice thick ones, because I used lamb I did not use the tarragon and nutmeg, I used some lamb spices. A mix of rosemary, garlic,margoram,thyme, oragano, mint and sweet basil. I thought the lamb needed something stronger. I will be looking for some veal chops to make this as instructed. In any case the mushroom sauce was outstanding!! This recipe is definately going into my hard copy, thanks for sharing. -
My husband likes evertything plain but he said that this one was a keeper!! Yeah
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Delicious recipe!! My husband really enjoyed it! I used veal cutlets and veal chops but found that the recipe worked better with the cutlets. The sauce was fantastic as well. I did not have heavy cream so I just left it out. Thanks for sharing! -
Wow, that was so delicious! Definitely a great dish and keeper for my recipe box. Thank you for sharing!
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RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
<p> </p>
<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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