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Veal Chops with Porcini

Source of Recipe


From "The Complete Mushroom Book" by Antonio Carluccio






List of Ingredients



• 10 ounces fresh porcini
  
• 4 veal loin chops, about 8 ounces each
  
• All-purpose flour for dusting
  
• 4 Tbsp (1/2 stick) butter
  
• 8 sage leaves
  
• 4 Tbsp dry white wine
  
• 4 Tbsp extra-virgin olive oil
  
• 1 clove garlic, crushed
  
• 2 Tbsp minced flat-leaf parsley
  
• Salt and pepper to taste
  






Instructions



1. Clean the mushrooms well, then slice them.
   
   
2. Dust the chops with flour and shake off the excess. Melt the butter in a large pan and sauté the chops gently on each side until brown. Add the sage leaves and wine. Cook for a few more minutes, turning if necessary.
   
   
3. In another pan, sauté the mushrooms in the oil until they begin to brown, then add the garlic and parsley, and continue cooking for a couple of minutes. Season to taste. Serve the chops with a little of the sage and wine sauce, and with the porcini and their juices.
   
   Serves 4