Veal with Brandied Mushrooms

By corlear

In this recipe, veal chops are cooked until rosy pink in the center and then topped with a delicate wine and shallot reduction and crowned with brandied mushroom caps. I like to accompany this dish, which serves four, with saffron rice, a green vegetable and a nice chilled bottle of
Gewürztraminer.

Ingredients

• 3 tablespoons all-purpose flour, for dredging
• 4 veal chops, cut 3/4“ thick
• 4 tablespoons unsalted butter
• 3 tablespoons vegetable oil
• 12 medium mushroom caps
• 1/2 teaspoon lemon juice
• 2 teaspoons Cognac or other brandy
• 1/4 pound shallots, thinly sliced
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground parsley
• 1 tablespoon minced fresh parsley
• 1 teaspoon grated lemon zest

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 250°. Lightly flour the veal chops; shake off any excess.
2. In a large heavy skillet, melt 3 tablespoons of the butter in 1 1/2 tablespoons of the oil over moderately high heat. Add the chops and cook until medium rare, about 3 minutes on each side. Transfer the chops to a heatproof platter, cover loosely with foil and keep warm in the oven. Set the skillet aside.
3. Meanwhile, in a medium nonreactive skillet, heat the remaining 1 1/2 tablespoons oil and 1 tablespoon butter over high heat until the fat is lightly browned, about 1 minute. Add the mushroom caps, rounded-side down, and cook, shaking the pan occasionally, until browned, 2 to 3 minutes. Turn the mushrooms over and
cook until softened, about 2 minutes longer. Stir in the lemon juice and Cognac and remove from the heat. Cover with foil to keep warm.
4. Add the shallots and rosemary to the fat remaining in the skillet used for the chops and cook over moderate heat, stirring and scraping the bottom with a wooden spoon until the shallots are softened, about 5 minutes. Add the wine and simmer, stirring constantly, until slightly reduced, about 3 minutes. Season with the salt and pepper.
5. In a small bowl, combine the parsley and lemon zest. Place the chops on warmed serving plates. Pour the sauce over the chops and top each one with three mushroom caps. Sprinkle on the parsley and lemon mixture and serve.