Veal chops with cream and mushrooms by Laurent Mariotte

Ingredients

4 servings

• 1 onion
• 500 g button mushrooms
• 50 g butter
• 1 tablespoon sunflower oil
• 25 cl heavy cream
• 4 thick veal chop slices
• 10 cl dry white wine
• 2 sprigs curly parsley
• salt
• pepper

Steps

1. 1

   Preheat the oven to 100°C (gas mark 3-4).

2. 2

   Melt 30g of butter with the oil in a low cast-iron casserole dish and cook the veal chops for 5 minutes on each side. Season with salt and pepper. Set them aside on a baking sheet in the oven.

3. 3

   Clean the mushrooms and slice them. Sauté them for 10 minutes in the low cast-iron casserole with 20 grams of butter.

4. 4

   Meanwhile, peel and finely slice the onion. Add the onions and cook for 2 minutes. Deglaze with the white wine and let it reduce. Season with salt and pepper, add the crème fraîche, and stir.

5. 5

   Serve the veal chops coated with the mushroom sauce and sprinkled with fresh parsley leaves in the low casserole dish.