Name: Arnaud's Veal Chantal Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces veal cutlets; 1 tsp salt; 1 tsp black pepper; 2 tbs olive oil; 2 tbs butter; 1 medium onion, finely chopped; 2 cups wild mushrooms, sliced; 2 tsp garlic, minced; 1 cup dry white wine; 1 cup chicken broth; 1 cup heavy cream; 2 tbs parsley, chopped; 4 cups potatoes, peeled and cut into small cubes; 4 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 tbs fresh rosemary, chopped

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Season the veal cutlets with salt and black pepper on both sides.

Prepare 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.

Sauté the Veal

In the same skillet, add butter and sauté the onions until translucent. Add the wild mushrooms and garlic, cooking until the mushrooms are browned.

Make the Sauce

Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let it reduce for 2-3 minutes.

Deglaze

Add the chicken broth and heavy cream, and let it simmer for about 5 minutes until slightly thickened. Stir in parsley.

Finish the Sauce

Return the veal to the skillet, coating it with the sauce. Cook for an additional 2 minutes to heat through.

Combine

Preheat the oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, black pepper, and rosemary.

Prepare the Potatoes

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.

Bake

veal cutlets

salt

black pepper

olive oil

butter

onion, finely chopped

wild mushrooms, sliced

garlic, minced

dry white wine

chicken broth

heavy cream

parsley, chopped

potatoes, peeled and cut into small cubes

fresh rosemary, chopped

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Make Veal Chantal Recipe in just 1h . Sautéed and served in a Wild Mushroom Sauce alongside Brabant Potatoes

Veal Chantal Recipe

Ingredients

Veal and Sauce

Brabant Potatoes

Method