Recipe: Veal Chop with Chanterelles

1 hour before serving

1 Remove your chops from the fridge, salt and pepper them, then cover with plastic wrap.

20 minutes before serving

2 In an ovenproof dish (large sauté pan) melt the butter and a few drops of oil, then when it turns golden brown place your chops and the peeled small onions around them.

3 Cook gently 4 minutes on each side then remove from heat, pour 0.3 cup (8 cl) of water around and cover with a lid.

4 In another pan heat a little oil, then when it is very hot pour in your chanterelles, salt and pepper them, sauté for 2 minutes, drain them and place on a plate

5 Five minutes before eating, on one hand reheat your chops and test the seasoning of the rendered juices, on the other hand in a pan add a knob of butter and pour in your chanterelles then at the last moment add either chopped fresh parsley or green onions cut the same way.

6 Grill your pancetta in a pan for 2 minutes.