Veal Chops with Chervil - Kalfskoteletten Met Romige Kervelsaus

Servings: 4 Ingredients: 25 g/1 oz Butter 1 tbsp Vegetable Oil 4 Veal Chops Salt and Black pepper 1 tbsp finely chopped Shallot 325 g/12 oz Mixed Wild Mushrooms (e.g. Shiitakes, Ceps, Portobello's), cleaned and halved 60 ml/2 fl.oz. Belgian Blond Beer 120 ml/4 fl.oz. Double Cream 1 heaped tbsp freshly chopped Chervil

Cooking Instructions: Preheat the oven to 150C, 300F, Gas Mark 2. Heat the butter and oil in a large frying pan until hot, add the chops and sauté for 5 minutes on each side until browned. Remove to an ovenproof serving platter, season with salt and pepper, cover with aluminium foil and place in the oven to keep warm and continue cooking. Reheat the oil in the pan, add the shallot and sauté for 2 minutes. Add the mushrooms and beer to the frying pan, mix well and cook over low heat for about 10 minutes, turning from time to time until the mushrooms are soft. Add the cream, mix well and simmer for a further 5 minutes. Season the sauce with salt and pepper then stir in the chervil and mix well. To serve - remove the chops from the oven and pour the sauce over the top of them. Serve immediately.

#belgium #mushroom #veal