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Herbed Veal Chops with
Wild Mushroom Sauté

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Herbed Veal Chops with
Wild Mushroom Sauté

Ritz-Carlton, Chicago - Sarah Stegner
Bon Appetit September 1996

Bon Appetit - One Year Subscription

1 1/2 cups fresh white breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme
1/4 cup chopped fresh chives
4 teaspoons chopped fresh tarragon
Four 6- to 9-ounce veal chops, trimmed
1/4 cup Dijon mustard
4 tablespoons (1/4 cup) butter
6 tablespoons olive oil
3 tablespoons finely chopped shallots
12 ounces assorted fresh wild mushrooms
(such as portobello, chanterelle, oyster and
stemmed shiitake), sliced
1/4 cup brandy
1 cup low-salt chicken broth
1/2 cup chopped seeded tomato

Preheat oven to 400 degrees F. Mix breadcrumbs, parsley, thyme, chives
and tarragon in processor until well combined. Transfer mixture to shallow
pan. Sprinkle veal with salt and pepper. Spread mustard over both sides of
chops. Coat chops with breadcrumbs. Transfer to plate.
Melt butter with 2 tablespoons oil in heavy large skillet over medium-high
heat. Add the shallots and sauté until translucent, about 4 minutes. Add
the mushrooms and sauté until tender, about 4 minutes. Add brandy and
simmer until reduced by half, about 2 minutes. Add the broth and simmer
until most of liquid has evaporated, about 5 minutes. Stir in tomato.
Cover and keep warm.
Meanwhile, heat 4 tablespoons oil in heavy large skillet over medium-
high heat. Add the veal chops to skillet and cook until golden brown,
about 2 minutes per side. Transfer chops to baking pan. Roast until
cooked as desired, about 8 minutes for medium-rare. Arrange one
veal chop on each plate. Spoon mushroom mixture over chops.
Serves 4.

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