Veal Chops with Wild Mushroom Sauce


  • 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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