Veal Chop Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Wash and boil the fingerling potatoes until fork-tender, about 15-20 minutes. Drain and then smash them gently with a fork. Drizzle with olive oil and season with salt and pepper.

2. 2

   Cook the Asparagus

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the asparagus and cook for about 5-7 minutes until tender-crisp. Season with salt and pepper, then set aside.

3. 3

   Sear the Veal Chops

   In a large skillet, heat the remaining olive oil over medium-high heat. Season the veal chops with salt and pepper. Sear the chops for about 4-5 minutes on each side until they reach the desired doneness. Remove and let rest.

4. 4

   Cook the Shrimp and Mushrooms

   In the same skillet, add the cremini mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for another minute. Then add the shrimp and cook until they turn pink, about 3-4 minutes.

5. 5

   Make the Sauce

   Pour in the sherry and let it simmer for 2-3 minutes. Stir in the capers and butter, mixing until melted and combined.

6. 6

   Assemble the Dish

   On a plate, place a serving of smashed fingerling potatoes, top with seared veal chop, add the shrimp and mushroom mixture, and drizzle with the sherry-garlic butter sauce. Garnish with cooked asparagus.