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