veal chops with mushrooms

From: Elkaybee

On Nov 14, 2009

I made this using 2 veal chops but made almost the same amount of sauce & only regular mushrooms sliced. Tarragon from my windowsill. This was really easy & quick with wonderful results. I had a "This is really good" twice! equivalent of 10 stars. I will certainly make this again and I am sure I could adapt it to work with veal steak. Thanks Chia.

From: Marietta Mary Lou

On Dec 23, 2004

I knew this was a winner and saved it up for a great moment. Not a bit disappointed! I got the double-thick veal chops and broke out the hoarded, frozen chanterelles I'd found during the rare wet summer. Served it with creamed spinach and polenta. My husband said, licking his chops (literally), that this would easily be $25.00 per order in a fine restaurant. Thanks, Chia!

From: Bergy

On Apr 8, 2003

WHOOOOOeee great recipe -easy and so good - I was lucky to find some lovely veal chops. Could not find cremini mushrooms so I used Portobello mushrooms sliced in apprx 1/2" slices. Absolutely great, The touch of nutmeg is important. Thanks Chai for a great easy tasty recipe!

From: TasteTester

On Sep 30, 2007

This recipe was simply delicious! I didn't have any regular veal chops, only veal blade steaks, but I braised them for an hour in chicken stock, and then followed your recipe for the mushroom sauce. I used some regular mushrooms and they worked out well. We all loved the sauce — next time I'll double it to pour over some rice. In fact, it was so good I'm going to put veal chops on my shopping list this week so we can have it again in the next few days! Thanks for sharing this recipe.