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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Costolette Di Vitello Recipe Preparation: cooking and baking

Recipe Serves: 4

Ingredients for Costolette Di Vitello Recipe

Costolette di Vitello

2 lg Clusters veal sweetbreads
2 Bay leaves
1/4 c Fresh peas
4 10-12 oz. center-cut white veal chops
4 tb Margarine; clarified
Flour
Salt and pepper
2 tb Chopped shallots or red onion
1/4 c Sliced mushrooms
1/4 c Marsala wine
1/4 c Chicken consomme
1/4 c Cream
3 tb Butter

Costolette Di Vitello Preparation

1. Preheat oven to 425F.

2. Poach the sweetbreads with the bay leaves in salted water for 3 to 5 minutes, or until barely pink in the center. Remove and cut into 1/2 in. slices. Set aside.

3. Cook the peas in a small amount of boiling water until still slightly firm in the center, about 2 minutes. Set aside.

4. Pound the veal chops to a uniform 1/2 in. thickness. Heat the clarified margarine in a large saute pan over medium-high heat. Dust the chops in flour; shake off excess. Salt and pepper the chops and brown in the margarine on both sides. Place on a baking pan and start baking in preheated oven for 5 to 6 minutes. Discard the margarine from the saute pan; return the chops to the pan.

5. Add the shallots, sweetbreads, mushrooms, and peas. Cook over high heat for 2 to 3 minutes. Deglaze the pan with the Marsala; add the chicken and cream.

6. Remove the chops to a warm platter. Add the butter to the pan and cook until the juices are slightly thickened. Correct the seasoning with salt and pepper.

Pour the sauce over the veal chops, garnish with parsley, and serve at once.

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Mick Reade

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