Jul 14 2026
Restaurants›Mancuso's Restaurant›Veal Chop (14 Oz, Bone-in) Recipe

Veal Chop (14 Oz, Bone-in) Recipe

Inspired by Mancuso's Restaurant
Time45m
Serves2

Cognac mushroom sauce

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Ingredients

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Veal Chop

Cognac Mushroom Sauce

Method

Cooking the Veal Chop

  1. 1

    Prepare the Veal Chop

    Pat the veal chop dry with paper towels. Rub olive oil, salt, black pepper, and thyme all over the chop. Let it sit at room temperature for about 15 minutes.

  2. 2

    Sear the Veal Chop

    Heat a skillet over medium-high heat. Once hot, place the veal chop in the skillet and sear for 4-5 minutes on each side until a nice golden crust forms. Use a meat thermometer to check for doneness (145°F for medium-rare).

  3. 3

    Rest the Veal Chop

    Remove the veal chop from the skillet and transfer it to a plate. Cover loosely with foil and let it rest for 5-10 minutes before serving.

Making the Cognac Mushroom Sauce

  1. 4

    Sauté the Mushrooms and Shallots

    In the same skillet used for the veal chop, reduce the heat to medium. Add butter, and once melted, add the sliced mushrooms and chopped shallots. Sauté until mushrooms are browned and shallots are translucent, about 5-7 minutes.

  2. 5

    Add Cognac

    Carefully add the cognac to the skillet. Allow it to cook for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.

  3. 6

    Finish the Sauce

    Stir in the heavy cream and let it simmer for about 3-4 minutes until slightly thickened. Season with salt and pepper to taste. Stir in chopped parsley before serving.

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