Pan-Roasted Veal Chops with Wild Mushroom Demi-Glace Sauce
SERVINGS: 4 servings
PREP TIME: 5 minutes
TOTAL TIME: 30 minutes
COURSE: Main
Tender, juicy veal chops seared until brown; our wild mushrooms and rich demi-glace, swirled with butter to create a luxurious sauce. Together, these two components create a stunning meal — and it’s pretty simple to make, too.
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 4 bone-in veal chops (approx. 10 oz. each or 1-inch thick)
- 1 Tbsp. extra-virgin olive oil
- 1 package Citarella sliced wild mushroom mix
- 1 pt. Citarella demi-glace sauce
- 2 Tbsp. unsalted butter
- Salt & pepper
Instructions
- Season the meat with salt & pepper on both sides.
- Place a large, heavy bottom skillet over medium-high flame. Add oil; when the oil is hot, add the veal chops and sear each side until brown. (5-6 minutes on each side for medium to medium-rare.) Move to a serving platter and let rest.
- In the meantime, prepare the sauce. In a medium sauté pan, cook the mushrooms with 1 Tbsp. of the extra-virgin olive oil. When the mushrooms are lightly browned, add the demi-glace to the pan. Heat the sauce and finish by stirring in the butter. Season with salt & pepper as needed.
- Pour the sauce on top of the veal chops and serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
