Recipe: Roasted Veal Chop with Porcini Mushrooms

1- Remove your four veal chops one hour before the meal, salt and pepper then cover with plastic film.

2- 30 minutes before eating, heat a frying pan on one side and a sauté pan on the other, each with a nice knob of butter and a few drops of oil.

3- When the butter turns "miller's color" pour your porcini mushrooms into the frying pan, and place your veal chops in the sauté pan with the shallot halves, cook five minutes on each side.

4- Sauté your porcini mushrooms for four minutes, salt and pepper then remove the pan from the heat covered.

5- There you go, your veal chops are cooked, remove the sauté pan from the heat then slide a small inverted plate under the chops (so that they no longer touch the bottom), then add to the cooking juices 6 tablespoons of water, a little thyme flower and a bay leaf, salt and pepper slightly, cover and let rest for 15 minutes.

6- Your guests are arriving, light your stove, heat the porcini mushrooms and sauté them with the parsley (and chopped garlic if you wish) and on the other hand, transfer your veal chops to a small plate, remove the inverted plate then strain the juice through a chinois into a saucepan and heat it, add 2 or 3 drops of lemon juice and correct the seasoning.
Finishing
Place your veal chops either on a large shallow dish, or on very hot plates, pour your hot porcini mushrooms on top and a little very hot juice all around, the rest served in a gravy boat.
You can if you wish complete it with a few roasted apples.
A simple recipe respecting the ingredients, a treat for the palate!
Regarding the inverted plate which every time sparks debate, the principle is to let the meat rest without it being in direct contact with a heat source so that it can relax.