Veal Chops Forestière

Veal Chops Forestière
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 1/4 cup
    (60 mL)

    chopped onions

  • 2 tsp.
    (10 mL)

    extra virgin olive oil

  • 2

    carrots, thinly sliced into coins

  • 1 lb
    (450 g)

    whitemushrooms, sliced

  • 4

    veal chops

  • 1 tsp.
    (5 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    35% cream

  • 1 pinch

    grated nutmeg


Brown the onions in oil in a skillet.

Add the carrots.

Cook 5 minutes on medium heat.

Add the mushrooms.

Cover and continue cooking until the vegetables are done. Reheat everything with the cream.

Add the nutmeg and mix gently. Keeping them warm.

In another skillet, brown the chops, on both sides in a little oil at medium-high.

Reduce the medium heat and cook the meat 5-8 minutes.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007