Veal Chops with Wild Mushroom Sauce
Ingredients
| 4 veal loin chops | ||
| 1 cup wild mushrooms, sliced | ||
| 2 scallions, chopped | ||
| 1 tbs unsalted butter | ||
| 1 tbs flour | ||
| 3 tsp fresh tarragon, chopped | ||
| 3/4 cup milk | ||
| 2 tbs dry white wine | ||
| dash of Worcestershire sauce | ||
| kosher salt and fresh cracked black pepper to taste |
- Season the chops with salt and pepper. Place the chops on the rack of a broiler pan and broil for about 15 minutes 3 or 4 inches from the heat.
- To make the sauce in a sauce pan cook the mushrooms and scallions in hot butter until tender.
- Stir in the flour and tarragon. Cook for another minute, stirring constantly.
- Slowly add in the milk and cook until thickened.
- Pour in the wine along with a little salt and pepper.
- After the chops have rested place them on a serving platter or on individual plates and pour some of the sauce over each chop.
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