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 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.

7- Place your chops on well-heated plates, pour a little of the boiling juice over them and add a few drops of lemon juice. On the other side of the plate a small pile of chanterelles and the grilled pancetta in the center.
And what can be said if you managed to find for the preparation of this recipe veal "raised by its mother"...
A very simple dish where the products will be appreciated for their flavors because, in a grand dish, it is often said that you should not exceed 3 or 4 different flavors.