Don’t worry, it’s not anywhere near as complicated as it might sound from the French name of the recipe. This is basically veal chops in a delicious creamy mushroom sauce, and it’s really easy to cook!

Recipe Preparation: boil

Recipe Serves: 6

Ingredients for Cote De Veau Aux Champignons Recipe

Cote De Veau Aux Champignons

6 Veal rib chops
Salt and pepper to taste
6 tb Flour
1/4 c Oil
1/4 lb Butter
1-1/2 lb Mushrooms; washed and sliced
1/2 c Chopped shallots
1/4 c Brandy
1 c Dry white wine
3/4 c Heavy cream
2 tb Chopped parsley

Cote De Veau Aux Champignons Preparation

Lightly sprinkle the veal chops with salt and pepper and dust with flour.

Heat the oil and butter over medium heat in a skillet large enough to hold the chops in a single layer.

Saute chops until golden brown, about 15 minutes. Transfer to heated serving dish and keep warm.

Saute mushrooms no more than 2 or 3 minutes in the same skillet. Add the shallots, brandy and wine. Bring to boiling point. Reduce by half over medium heat.

Stir in heavy cream and simmer until the sauce is slightly thickened and smooth.

Cover the chops with sauce and sprinkle with chopped parsley.

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