Roasted Veal Chops with Mushroom Sauce and Truffle Oil

Cut the French way, veal chops include bones and meat with gristles. They do not only make a visually attractive meal but bring more pleasure to the palate than deemed imaginable. Loin chops as well as veal ribs can be used as well for making this recipe. However, the flavor of veal chops is unsurpassed and it is for this reason that their use is recommended. Sage leaves that have been used for garnishing have to be fried hours in advance so that the oil in which it is fried is flavored with the taste and can be used again for other purposes. The chops will be served with potato galette making it a sight to behold.

Recipe

This recipe serves 2. The cooking time is 45 minutes and preparation time is 20 minutes.

Ingredients

Ingredients Quantity
Olive oil 1 tablespoon
Veal chops (French cut) 2
Salt To taste
Pepper To taste

For The Mushroom Sauce

Ingredients Quantity
Olive oil 2 tablespoons
Wild mushrooms (mix, sliced and trimmed) 6 pounds
Garlic (chopped finely) 1 teaspoon
Beef or mushroom stock ¼ cup

For Garnishing

Ingredients Quantity
Olive oil ¼ cup
Sage leaves (fresh) 12

Instructions

Heat the oven to 450⁰ Fahrenheit. Take a pan and add oil to it. Put the pan over a medium heat. Use pepper and salt to season the veal. Cook the veal chops for about 2 minutes each side or till they are brown. Now place the veal chops on a baking dish and bake the chops for 8-12 minutes till they are tender. In the meanwhile, make the mushroom sauce. Take oil in a pan and heat it. Add mushrooms to the pan and fry for three minutes or till they are tender. Add garlic to it and fry for four to five minutes. Add stock to it and boil the mixture. Drizzle truffle oil on it. For garnishing, take a small pan and place it over heat. Add oil, and when heated, add the sage leaves and fry for 30 seconds only or till they are crisp. Drain the oil by using paper towels. Dish out the chops with sauce and sage leaves.

For Making Potato Galette

Ingredients

Ingredients Quantity
Butter 1/3 cup
Potatoes (sliced and peeled) 500 grams
Salt To taste
Pepper To taste

Instructions

Heat the oven at 425⁰F. Take a pan and spread 3 tablespoons of butter on the base. Place a layer of potatoes on top. Sweep potatoes with butter. Use pepper and salt for seasoning. Place another layer of potatoes and repeat the same process so that none of the potatoes are left. Put the pan over a medium flame and heat until the layer at the base starts to turn brown. This will take approximately 5 minutes. Take a parchment paper and cover the potatoes with it. Use a lid that fits tightly on the paper. Bake these potatoes for fifteen minutes. The paper and lid are then removed. Bake potatoes again for half-an-hour. Bake till potatoes are soft. Drain the excess fat. Invert galette on the serving plate. Put the veal chops on top and serve.