Veal chops with cream and morels
I love veal in just about all it’s incarnations but especially in the form of a chop. I don’t know why but the very word “chop” conjures up Dickensian eating houses in my mind..
Veal Milanese, a crispy battered-out breadcrumbed veal chop the size of a dinner plate is a favourite, dimpled with scattered vinegary capers, but when I want something satisfyingly fast to produce, a simply sautéed thick-cut veal chop hits the spot every time.
Seared crispily on the outside yet full of succulent pink juiciness inside, a thick-cut veal chop is always tender. Served with a simple sauce made of the hot pan juices, a spoonful of creme fraiche, a tiny slither of mustard and a handful of morels or any other flavourful mushroom that you can get your mits on, it’s a fast but luxurious supper.
Pass the port, Mr Pumblechook
I’m not too sure about a “slither” of mustard……. but it sounds scarily good.
It’s a technical culinary term Rhino, meaning a skid mark with the spoon. Less than a spoonful. A smear…
Skid marks on the chops?
Mmmmmm.
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