Mario make a delicious, fast veal chop recipe!
Veal Chops with Mushrooms
- 3 tablespoons dried porcini
- 3 ounces chanterelle mushrooms
- 3 ounce oyster mushrooms
- 2/3 cup hot water
- 3 tablespoons extra-virgin olive oil
- 4 2- inch thick veal loin chops
- freshly ground pepper
- 1 medium red onion (finely chopped)
- 1 clove garlic (thinly sliced)
- 1 cup dry white wine
- 1/2 cup chicken stock
- juice of 1/2 lemon
- 1 tablespoon unsalted butter at room temperature
- 1/4 cup fresh marjoram (chopped)
- 1/4 cup fresh parsley (chopped)
- Rinse the mushrooms under cold running water to rid them of sand. If the pieces are small, drop them into a small bowl of water, swish them around, and let the particles settle, then scoop up the pieces. In another small bowl, soak the mushrooms in the hot water for 30 minutes, or until softened.
- Remove the mushrooms and coarsely chop. Strain the liquid through a sieve lined with paper towel, and reserve 1/2 cup for the sauce.
- Put a serving platter in a low oven to warm. In a 12-inch saute pan, heat the olive oil over medium-high heat until almost smoking. Season the veal chops with salt and pepper, add to the pan, and cook, turning once, until deep golden brown, about 5 minutes on each side. Periodically slip a wooden spatula under each chop to keep it from sticking. Lower the heat to medium-low and cook, turning once, until the chops are just cooked to medium. Take care not to overcook them, or the veal will dry out; the interior should be blushed with pink, and they should give a little when pressed with your finger. Transfer to the heated platter to keep warm.
- Spoon off all but 2 tablespoons of fat from the pan. Turn the heat to medium-high, add the onion and garlic, and cook until softened, 3 to 4 minutes. Add all of the mushrooms and saute for 1 minute. Add the reserved mushroom liquid and reduce to 1/4 cup. Turn the heat to high, add the wine, and bring to a boil, scraping up the browned bits from the bottom of the pan. Once the wine has reduced by half, about 1 minute, stir in the stock and boil for 1 more minute. Add the marjoram and parsley. Remove from the heat, add the lemon juice and butter, and swirl the pan to make the sauce.
- Spoon the sauce over the chops, and serve with an extra drizzle of olive oil over the top.