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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Recipe Serves: 4

Ingredients for Golden Crispy Veal Birds Recipe

4 Green onions
1/2 lb Veal for scalopini; cut in 4 thin slices
1/2 ts Dried dill weed
4 oz Swiss cheese; cut in 4 thin slices
4 Pickled Jalapeno chiles; cut in very thin strips
1/4 ts Crushed dried leaf thyme
2 ts Finely minced fresh ginger
1 ts Light soy sauce
2 qt Vegetable oil for frying
1 Egg
1-1/2 ts All-purpose flour
1-1/2 ts Cornstarch
1 pn Salt
1 pn Baking powder
2 ts Caribe (crushed N. New Mexico hot red chile)
2/3 c Seasoned fine dry bread crumbs

Golden Crispy Veal Birds Preparation

About 1 hour before serving, trim roots and any wilted tops from green onions; “butterfly” both ends by shredding lengthwise with a sharp knife. Set aside.

Pound each veal slice as thin as possible, being careful not to tear meat.

Sprinkle veal with dill, then place a slice of Swiss cheese on each veal slice. Place jalapeno strips, then a green onion on each slice.

Evenly sprinkle with thyme, ginger and soy sauce. Tightly roll slices and secure with toothpicks.

Cover loosely and set aside 30 minutes at room temperature. 15 minutes before serving, heat 4 inches of oil in deep heavy pan to 375F.

Prepare batter: beat egg well, whisk in flour, cornstarch, salt and baking powder.

Dip each veal roll in batter, evenly sprinkle with 1/2 teaspoon caribe and roll in crumbs to coat completely.

Cook 4-5 minutes until golden.

Drain and serve. Makes 4.

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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

All Easy Food Recipes

Easy Pork Cutlets Recipe Preparation: cook

Easy Pork Cutlets Recipe Serves: 4

Ingredients for Easy Pork Cutlets Recipe

4 Pork or veal cutlets

Easy Pork Cutlets

Salt
1 tb Flour
1 Egg; beaten
1-1/2 oz Dry breadcrumbs
2 oz Fat
1 tb (heaping) flour
1/2 pt Water

Easy Pork Cutlets Preparation

Beat the cutlets lightly. Salt and dip first in flour, then egg, then in breadcrumbs.

Fry in hot fat until brown. Add flour to fat and brown.

Add water and cook until smooth.

Pork cutlets require 10-15 minutes cooking time; veal cutlets require 8-10 minutes.

You can find many more easy food recipes for free just like this Easy Pork Cutlets Recipe at www.alleasyfoodrecipes.com, where you can download a free cookbook!

Mick Reade

All Easy Food Recipes

Recipe Preparation: cooking & baking

Recipe Serves: 8

Ingredients for Pot-Roasted Veal Recipe

1/4 c Olive oil

1 tb Chopped shallots

1/2 ts Ground rosemary

1 ts Salt

1/2 ts Freshly ground pepper

5 lb Veal round roast

1/4 c Lemon juice

1/2 c White wine

2 tb Unsalted butter

Pot-Roasted Veal Preparation

MIX 3 TABLESPOONS OIL, shallots, half the rosemary, salt and pepper together and rub all the surfaces of the veal.

Cover and refrigerate for at least 4 hours, or overnight. Heat remaining oil in a Dutch oven or covered casserole over medium-high heat on top of the stove.

Add the veal and sear on all sides until browned, about 15 minutes. Use a pair of large spoons or tongs to turn the meat so you don’t pierce it. Drain excess fat.

Add the lemon juice, wine and remaining rosemary. Cover and reduce heat to low. Continue cooking & baking for 2 hours, or until tender.

Check periodically and, if the casserole is dry, add a tablespoon or two of water. Remove the pot from the heat, uncover and transfer the roast to a carving board. Let the roast rest for 15 minutes before slicing.

Swirl butter into the cooking juices in the casserole. To serve, cut the roast into 1/4-inch slices and arrange on a serving platter.

Strain the sauce over the meat and serve immediately.

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