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Veal Chops Forestière https://www.metro.ca/userfiles/image/recipes/cotelettes-veau-forestiere-1568.jpg PT15M PT25M PT40M
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.
4
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
Veal Chops Forestière

Veal Chops Forestière

Rate this recipe
12 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    chopped onions
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  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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  • 2
    carrots, thinly sliced into coins
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  • 1 lb
    (450 g)
    whitemushrooms, sliced
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  • 4
    veal chops
  • 1 tsp.
    (5 mL)
    extra virgin olive oil
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  • 1/2 cup
    (125 mL)
    35% cream
  • 1 pinch
    grated nutmeg
Imprimer ma sélection

Preparation

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

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