Veal With Chanterelles

Recipe from Andre Soltner and Seymour Britchky

Adapted by Regina Schrambling

Total Time
25 minutes
Rating
4(29)
Comments
Read comments

Featured in: A Chef in Full: Soltner Beyond the Kitchen

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 8½-inch-thick slices boned veal loin, carefully trimmed
  • Salt and freshly ground black pepper
  • All-purpose flour
  • 2tablespoons butter
  • ½pound fresh chanterelles, wiped clean, trimmed and sliced
  • 1ounce Madeira
  • ¾cup heavy cream
  • 1scant tablespoon chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

690 calories; 47 grams fat; 23 grams saturated fat; 2 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 53 grams protein; 862 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Season veal lightly with salt and pepper, and dust with flour.

  2. Step 2

    In a large skillet, melt butter over medium heat. Brown veal, about 2 minutes on each side.

  3. Step 3

    Lower heat, add mushrooms, cover and let simmer about 4 minutes. Remove veal from skillet, and set aside on warm platter. Cook mushrooms until liquid in skillet evaporates. Add Madeira. Bring to boil. Cook briefly. Whisk in cream. Simmer until sauce is thick and velvety, about 4 to 6 minutes.

  4. Step 4

    Correct sauce for seasoning, and spoon over veal with chanterelles. Sprinkle with parsley. Serve hot.

Ratings

4 out of 5
29 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Es

We grilled the veal chops and I made a sauce based on this recipe. For the 2 of us: 2 TBSP butter; saute a few cloves of chopped garlic in it; add 1/2 cup demi-glace and then 6 oz of sliced morels. Cook for several minutes covered and then see if it needs more demi-glace (it did); add a couple of splashes of Marsala, and then finish with a dab of butter. Wow!

BethJL

Was good, but rich. Use Marsala because that's what we had. I will use 1/2&1/2 next time.

Karen B

This was quick, easy & tasty even though I made these substitutions: veal chuck chop, sliced into 1 1/2” pieces Baby Bella mushrooms 1/2 & 1/2 melted butter (see sub notes in recipe) for heavy cream Brandy I’ll make it again

Private comments are only visible to you.

Credits

Adapted from the"The Lutece Cookbook" by Andre Soltner with Seymour Britchky (Knopf, 1995)

Recipe Tags

Advertisement

or to save this recipe.