Chef_Jimmy
Senior Cook
- Joined
- Nov 30, 2005
- Messages
- 294
This is simple and straight foward, but it is very good.
Dried Porcini Mushrooms-1/2 Ounce
Heavy Cream-1 Cup
Prosciutto-1/8 Pound
Veal Chops-2, 1 inch Thick
S&P-To Taste
Unsalted butter-2 Tbls.
Olive Oil-2 Tbls.
Cognac-1/4 Cup
Pour 1 cup of boiling water over the mushrooms and soak for 30 minutes. Strain and save liquid. Chop mushrooms fine, Put shrooms in a bowl and add cream. Strain mushroom liquid and add it to the cream. Shred proscuitto and add half to the cream. Simmer until just thickened. Add the cognac to the cream, reduce quickly and serve over (or under as I do) the chops.
Season the chops with S&P and brown them in a hot pan with the butter and EVOO about 3 minutes per side for mid rare (this is veal, you don’t want to over cook it). Sprinkle remaining prosciutto over the top. Chops are also very good on the grill.
Dried Porcini Mushrooms-1/2 Ounce
Heavy Cream-1 Cup
Prosciutto-1/8 Pound
Veal Chops-2, 1 inch Thick
S&P-To Taste
Unsalted butter-2 Tbls.
Olive Oil-2 Tbls.
Cognac-1/4 Cup
Pour 1 cup of boiling water over the mushrooms and soak for 30 minutes. Strain and save liquid. Chop mushrooms fine, Put shrooms in a bowl and add cream. Strain mushroom liquid and add it to the cream. Shred proscuitto and add half to the cream. Simmer until just thickened. Add the cognac to the cream, reduce quickly and serve over (or under as I do) the chops.
Season the chops with S&P and brown them in a hot pan with the butter and EVOO about 3 minutes per side for mid rare (this is veal, you don’t want to over cook it). Sprinkle remaining prosciutto over the top. Chops are also very good on the grill.
Oh my goodness!! 
Swooon. Can't find decent veal around here. Think I'll try boneless pork chops. 
