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Quebec Milk-Fed Veal Chops with Porcini Sauce |
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This recipe was prepared by Luigi Clementi, chef
at the Coco Pazzo restaurant
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- 4 Quebec Milk-Fed Veal chops, 330 g (12 oz) each, trimmed
- As required steak spice
- 200 g (7 oz) porcini mushrooms, sliced
- 60 ml (4 tbsp) butter
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) veal stock
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Preparation
- Preheat the barbecue (BBQ).
- Season the milk-fed veal chops with the steak spice.
- Grill the chops on both sides until three-quarters cooked. Remove from grill and keep warm.
- In a skillet, brown the mushrooms in the butter. Deglaze with the wine and add the veal stock. Reduce to a sauce consistency.
- Place the chops on heated dinner plates and spoon over the porcini sauce.
- Serve with mashed blue potatoes and grilled zucchini.
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