Costoletta Di Vitello Recipe

Cooking Instructions

1. 1

   Prepare the Veal Chop

   Season the center-cut veal chops with salt and black pepper on both sides. Let them sit at room temperature for about 30 minutes before cooking.

2. 2

   Sear the Veal

   In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the veal chops and sear for 3-4 minutes on each side until they are nicely browned.

3. 3

   Roast the Veal

   Transfer the skillet to a preheated oven at 200°C (400°F) and roast the veal for about 15-20 minutes, or until the internal temperature reaches 63°C (145°F) for medium-rare. Remove from the oven and let rest for 5 minutes.

4. 4

   Sauté the Mushrooms

   In a separate pan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the wild mushrooms and fresh thyme, cooking for 5-7 minutes until the mushrooms are golden and tender. Season with salt and pepper.

5. 5

   Make the Natural Jus

   In the skillet used for the veal, add the beef or veal stock and scrape up any browned bits from the bottom. Bring to a simmer and reduce slightly until thickened.

6. 6

   Serve

   Plate the veal chop, top with sautéed wild mushrooms, and drizzle with the natural jus.