Veal Chantal Recipe
Recipe information
Make Veal Chantal in just 1h . Sautéed and served in a Wild Mushroom Sauce alongside Brabant Potatoes
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Veal and Sauce
Brabant Potatoes
Veal and Sauce
1. Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
2. Sauté the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal cutlets and sauté until browned, about 3-4 minutes per side. Remove from the skillet and set aside.
3. Make the Sauce
In the same skillet, add butter and sauté the onions until translucent. Add the wild mushrooms and garlic, cooking until the mushrooms are browned.
4. Deglaze
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let it reduce for 2-3 minutes.
5. Finish the Sauce
Add the chicken broth and heavy cream, and let it simmer for about 5 minutes until slightly thickened. Stir in parsley.
6. Combine
Return the veal to the skillet, coating it with the sauce. Cook for an additional 2 minutes to heat through.
Brabant Potatoes
7. Prepare the Potatoes
Preheat the oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, black pepper, and rosemary.
8. Bake
Spread the potatoes in a single layer on a baking sheet and bake for 25-30 minutes, or until golden and crispy, tossing halfway through.
Local Coupons
No local coupons found for this recipe's ingredients.