Veal Chops With Morels Recipe

Name: Veal Chops With Morels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 dried morels, available in fine food shops; 1 loin veal chop, about 1/2 pound; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons plus 1 teaspoon butter; 2 teaspoons finely chopped shallots; 1 teaspoon fresh lemon juice; 2 tablespoons dry white wine; 1/4 cup heavy cream; 1 teaspoon Madeira wine or dry Sherry; 1 tablespoon flour; 1/4 cup fresh or canned chicken broth

Servings: persons

10 dried morels, available in fine food shops
1 loin veal chop, about 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons plus 1 teaspoon butter
2 teaspoons finely chopped shallots
1 teaspoon fresh lemon juice
2 tablespoons dry white wine
1/4 cup heavy cream
1 teaspoon Madeira wine or dry Sherry
1 tablespoon flour
1/4 cup fresh or canned chicken broth

1
Put morels in a small mixing bowl and add hot water to cover.
2
Let stand 30 minutes or longer.
3
Drain the mushrooms and pat dry.
4
Sprinkle chop with salt and pepper and set aside.
5
Heat one tablespoon of the butter in a saucepan and add shallots.
6
Cook briefly, stirring, and add the mushrooms.
7
Cook, stirring, about 2 minutes.
8
Add lemon juice and cover.
9
Cook about 3 minutes.
10
Add half the white wine, cover and cook 5 minutes.
11
Add the cream, cover and cook about 15 minutes.
12
Add salt and pepper and the Madeira wine.
13
Swirl in 1 teaspoon butter.
14
Set aside.
15
Dredge chop in flour and shake off excess.
16
Heat remaining 1 tablespoon butter in a small skillet and add the chop.
17
Cook over moderately high heat until browned on one side, about 5 minutes.
18
Turn the chop and cook about 15 minutes.
19
Transfer chop to a warm platter.
20
Pour off most of the fat from skillet and add remaining tablespoon of white wine.
21
Stir to dissolve the brown particles that cling to bottom of the skillet.
22
Add chicken broth and cook over relatively high heat until liquid is reduced by half.
23
Spoon mushroom sauce into the skillet and stir to blend.
24
Bring to a boil and add the chop.
25
Turn the chop in the sauce.
26
Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 dried morels, available in fine food shops, 1 loin veal chop, about 1/2 pound, Salt to taste if desired, Freshly ground pepper to taste, and more.

Yes, Veal Chops With Morels falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Chops With Morels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions