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Veal Chops with Mushrooms


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  • 4 veal chops
  • Salt and pepper
  • Flour
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 pound crimini mushrooms, sliced
  • 1 shallot, thinly sliced
  • 1/4 cup Chablis
  • 1/4 cup chicken broth
  • 2 tbsp chopped parsley



Step 1

Season the chops with salt, pepper, dust with flour and brown in the olive oil and 1 tbsp of the butter, about 3 minutes per side. Remove and set aside. Add the remaining tablespoon of butter, mushrooms and shallots, then saute for 2-3 minutes. Pour in the Chablis and boil for a minute or two. Add the broth and boil for an additional 2 minutes, then add the parsley and veal chops and cook for a final 3 minutes.


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