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Veal Chops with Mushrooms and Sweetbreads Recipe
Flavors of France
Cooking time: 10 minutes
Total time: 15 to 30 minutes
Preparation time: 15 minutesCooking time: 10 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 4 Veal chops
- 200 g (7 oz.) cleaned Sweetbreadss
- 500 g (18 oz.) cleaned wild Mushrooms
- 2 French shallots, chopped
- 2 tbsp. chopped chervil
- 100 g (3 1/2 oz.) butter
- Salt and pepper
Method
- Sauté the shallots in a skillet in 20 g (4 tsp.) of butter ; add the sweetbreads cut into small dice ; sauté until the sweetbreads are firm, season with salt and pepper and keep warm.
- Quickly sauté the mushrooms over high heat in a large sauté pan. Drain and return to the pan with 40 g (3 tbsp.) of butter and cook for 15 minutes.
- Add the sweetbreads to the mushrooms, correct the seasoning and keep warm.
- Cook the veal chops in the remaining butter, turning several times. Season with salt and pepper.
- Serve the chops accompanied by the mushrooms and sweetbreads, garnished with the chervil.
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Photo and collaboration: CIV France
Photo and collaboration: CIV France
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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