I was out-of-town last weekend, and during the week I’ve been working hard on the Kendall County Women’s Shelter’s major fundraising event, the “Hats Off” 5th annual gala that is this weekend. Working more hours than usual, I racked my brain on what to make and decided I would do something simple – baked chicken breasts.
I was at the butcher’s to pick up my chicken and saw these beautiful veal chops. Even though that wasn’t on the menu, I decided to forgo my list and just wing it with the chops. I am so glad I did, and so was my family. I kept the mushrooms whole as sometimes it’s just nice not to have tiny slices floating around in a broth. Plus, keeping them whole makes more impact on your taste buds when biting into these nice little gems.
My husband really doesn’t like carrots, but even he said if I hadn’t put them into the dish it might not have been as flavorful. Side note: he found that out when eating my pea soup once. One day I decided not to put the carrots in (as he always complained about them) and voila, he tasted it and said something was missing. It wasn’t as good as usual. Ha.
This is an easy dish to create and doesn’t need gravy. However, there will be plenty of liquid after the chops are done to prepare gravy if that is what you would prefer.
Veal Chop with Cremini Mushrooms
1 cup Flour
4 tablespoons olive oil
1 tablespoon butter
4 veal chops
12 oz cremini mushroom, whole (If big, cut in half)
6 cloves garlic, minced
½ cup of diced carrots
2 cups chicken stock
1 ½ tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 cup white wine
¼ teaspoon of crushed red pepper
1 teaspoon of salt
½ teaspoon of pepper + more for seasoning flour
Heat oven to 350.
Put 1 cup of flour, seasoned with salt and pepper, in a zipper bag. Pat dry veal chops and place in bag one at a time. Shake.
Heat 3 tablespoons olive oil in an oven proof dutch oven over medium-high heat. Sear chops until browned about 2 minutes per side. Set aside to drain grease.
Add 1 tablespoon olive oil and 1 tablespoon butter in dutch oven.
Add back the chops. Stir in mushrooms, shallots, garlic, and carrots. Cook for 2 minutes. Add chicken stock, white wine, rosemary, thyme, red pepper, salt and pepper; cover, and place in oven for 25 minutes or until done.
Take out of oven and place veal chops on plate, cover with foil. Prepare sauce.
*There will be plenty of liquid left to make gravy.