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Veal Chops Forestière
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cotelles-1268.jpg
PT15M
PT25M
PT40M
Brown the onions in oil in a skillet.Add the carrots.Cook 5 minutes on medium heat.Add the mushrooms.Cover and continue cooking until the vegetables are done. Reheat everything with the cream.Add the nutmeg and mix gently. Keeping them warm.In another skillet, brown the chops, on both sides in a little oil at medium-high.Reduce the medium heat and cook the meat 5-8 minutes.
4
Chef Soeur Angèle
4
12
5
2
1/4 cup (60 mL) chopped onion
2 tsp. (10 mL) extra virgin olive oil
2 carrot, thinly sliced into coins
1 lb (454 g) white mushrooms, sliced
4 veal chops
1 tsp. (5 mL) extra virgin olive oil
1/2 cup (125 mL) 35% cream
1 pinch of grated nutmeg
Veal Chops Forestière
-
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Gluten-free
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)chopped onion
-
2 tsp.
(10 mL)extra virgin olive oil
-
2
carrot, thinly sliced into coins
-
1 lb
(454 g)white mushrooms, sliced
-
4
veal chops
-
1 tsp.
(5 mL)extra virgin olive oil
-
1/2 cup
(125 mL)35% cream
-
1
pinch of grated nutmeg
Preparation
Brown the onions in oil in a skillet.
Add the carrots.
Cook 5 minutes on medium heat.
Add the mushrooms.
Cover and continue cooking until the vegetables are done. Reheat everything with the cream.
Add the nutmeg and mix gently. Keeping them warm.
In another skillet, brown the chops, on both sides in a little oil at medium-high.
Reduce the medium heat and cook the meat 5-8 minutes.
Source :
Chef Soeur Angèle
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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