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Quebec Milk-Fed Veal Chop alla Mantovana |
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This recipe was prepared by Giovanni D’Agostino, chef
at the Riventino Ristorante
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- 60 ml (4 tbsp) butter
- 450 g (1 lb) oyster mushrooms
- Salt and freshly ground pepper to taste
- As required flour
- 125 ml (1/2 cup) olive oil
- 4 Quebec Milk-Fed Veal chops, 360 g (12 oz) each, French cut
- 60 ml (4 tbsp) butter
- 1 onion, finely chopped
- 250 ml (1cup) dry white wine
- 250 ml (1 cup) demi-glace sauce
- 20 g (4 slices) Asiago cheese
- 45 ml (3 tbsp) butter
- 2 leeks, white part only, julienned
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Preparation
- Preheat oven to 350°F (180°C).
- In a saucepan, add butter, mushrooms, salt and pepper and sauté until golden. Set aside.
- In a large skillet, add oil and heat over high heat. Season and flour the milk-fed veal and brown on all sides. Reduce heat to medium and discard oil.
- Add butter and onions and soften. Add wine, reduce by half and add demi-glace. Season to taste. Add mushrooms, top with cheese and place in oven to finish cooking for 20 minutes.
- Meanwhile, in a saucepan, melt butter over medium-high heat and sauté leeks until golden.
- Serve the milk-fed veal chops with the sauce, and the leeks on the side.
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