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Pan Seared Veal Chop w/Chantrel Mushrooms

Pan Seared Veal Chop w/Chantrel Mushrooms


  • 8 oz Legacy 72™ Veal Chop
  • 2 oz All Purpose Flour
  • 1 ea Lemon
  • ½ ea Chantrels
  • 1/8 oz Parsley Flakes, fine chopped
  • 4 oz Butter, Unsalted Sweet Cream
  • 2 oz Demi Glace Sauce For Veal
  • 1 oz Heavy Cream
  • ½ oz Extra Virgin Oil Olive
  • 1 oz Brandy


  1. Preheat oven to 350°F.
  2. Bring saute pan to medium high with olive oil, then dust the veal chop in flour, then shake excess off.
  3. Place veal chop in saute pan and brown on both sides. Once that has been done squeeze lemon juice and deglaze with brandy, then slide into oven.
  4. Once done, take chop out of pan and let rest. Add 1 oz of butter, then add mushrooms, cook for 4 min, then add demi glace and cream and let reduce, finish with whole butter, parsley and whisked in.
  5. Place chop on plate, then top with mushrooms and sauce.

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