|
|
| Grilled Veal Chop with Wild Mushrooms |
| 4 Servings |
 |
| Ingredients |
4 French-cut Rib Veal Chops
Extra Virgin Olive Oil (for brushing)
Cajun Spices*
3 T Unsalted Butter
1 lb Assorted Mushrooms
(shiitake, oyster, portabello and chanterelle), sliced
1/4 C Tasso Ham*, diced
1 T Veal Demi-Glace*
1/2 C Dry White Wine
1 C Heavy Whipping Cream
Salt and Pepper to Taste
Chopped Parsley |
|
|
|
|
|
|
| Method |
Brush veal chops with olive oil and dusk with Cajun spices.
Grill over high heat until cooked to desired doneness.
Set aside and keep warm while making sauce.
To a pre-heated sauté pan, add butter and mushrooms.
Sauté over high heat until mushrooms start to release their juices.
Add tasso ham and veal demi-glace and reduce the liquid.
Deglaze the pan with white wine and add cream.
Add salt and pepper and reduce the cream until thick.
Arrange the veal chops on each serving plate, drape on the sauce, and sprinkle with chopped parsley.
*Tasso ham, Cajun spice, and veal demi-glace are available at specialty gourmet markets. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
