Veal Chop in Port Wine
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thick chop (s), (veal chop)
- 4 tablespoon flour
- 60 g butter
- salt
- Pepper, freshly ground
- 6 tablespoon port wine, dry, lighter
- 2 tablespoon white wine, drier
- 15 cl cream
- 2 tablespoon lemon juice
- 300 g mushrooms
Print Recipe
Pin Recipe Instructions
- Dust the meat with the flour and fry in 40 g butter (approx. 15 minutes depending on the thickness) and season with salt and pepper.
- When the sideburns are done, take them out of the pan and keep them warm (stove at 80 ° C).
- Deglaze the roast set with 4 tablespoons of port wine and white wine, add the cream and 1 tablespoon of lemon juice and reduce by half.
- Cover the mushrooms in the rest of the butter with salt, pepper and the rest of the lemon juice and then pour in the rest of the port wine. Then add everything to the cream sauce, stir and pour over the chop.
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