Veal Chops with Porcini
Complete Mushroom Book
oz. Fresh porcini
4 Veal loin chops, about 8 oz. each
All-purpose flour for dusting
4 Tbsp (½ stick butter)
8 Sage leaves
4 Tbsp dry white wine
4 Tbsp extra virgin olive oil
1 Garlic clove, crushed
2 Tbsp minced flat-leaf parsley
Salt and Pepper to taste
the mushrooms well, then slice them.
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
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
Season to taste.
Serve the chops with a little of the sage and wine
sauce, and with the porcini and their juices.
(Updated: 10/20/08 SN)