1 In a large sauté pan put 50g (1.75 oz) of butter and a touch of oil, when it is hot, place your veal chops, salt and pepper then cook for 5 minutes turn them over season again then pour your pumpkin cubes around cook for another 5 minutes then pour 4cl (1.4 fl oz) of water turn off your heat and let rest for 15 minutes.
2 In a pan place the rest of your butter then sauté your chanterelle mushrooms for 3 to 4 minutes season them then turn off the heat and cover.
3 5 minutes before eating turn on the heat under the chops place on each your pumpkin cubes, lay on the chops slices of cantal then scatter the mushrooms over it.
4 Serve on very hot plates, the juice rendered by the chops around.
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