A delicate dish of veal chops with mushrooms and a creamy tomato sauce flavoured with a hint of sage, Neapolitan Veal
Chops should be served with creamed potatoes and a green vegetable or salad.
4 veal chops
1 teaspoon salt
½ teaspoon black pepper
2 garlic cloves, crushed
1 oz. butter
2 tablespoons olive oil
6 medium-sized tomatoes, blanched, peeled, seeded and coarsely chopped
8 oz. button mushrooms, wiped clean and thinly sliced
1 tablespoon chopped fresh sage or
½ teaspoon dried sage
2 fl. oz. chicken stock
2 fl. oz. white wine
2 fl. oz. double cream
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the veal chops on a flat working surface and rub the salt, pepper and crushed garlic all over them.
In a large flameproof casserole, melt the butter with the oil over moderate heat.
When the foam subsides add the veal chops, two at a time, and fry them for 6 to 8 minutes, turning once, or until they are golden brown all over. With a slotted spoon transfer the chops to a warmed dish and keep warm while you brown the remaining chops in the same way.
Add the tomatoes to the casserole. Cook, stirring frequently, for 5 minutes. Add the mushrooms and sage and continue to cook, stirring frequently, for a further 3 minutes.
Replace the veal chops in the casserole. Pour over the chicken stock and white wine. Cover the casserole and place it in the centre of the oven. Braise for 30 minutes. Uncover the casserole and continue braising for a further 15 minutes, or until the meat is tender when pierced with the point of a sharp knife.
Remove the casserole from the oven. With a slotted spoon transfer the veal chops and mushrooms to a warmed serving dish.
Place the casserole over high heat and bring the cooking liquid to the boil. Boil, stirring occasionally, for 5 to 8 minutes or until the liquid has reduced to half the original quantity. Remove the casserole from the heat.
With a wooden spoon stir in the cream. Pour the cream sauce over the chops and serve immediately. v½ l/’&’r ‘