Name: Veal Chops with Wild Mushrooms
Ingredients: 2 ½ cups water; 2 cups milk; 1 cup dry polenta; 1 cup freshly grated Parmesan cheese; 3 Tbsp unsalted butter; 2 Tbsp white truffle oil; To taste kosher salt; 2 small lemons; 2 cups Italian (flat leaf) parsley, chopped; ¼ cup olive oil; 1 tsp kosher salt; 1 tsp black pepper; 3 cloves garlic, minced or finely grated; 2 medium fennel bulbs; 2 Tbsp olive oil; 2 Tbsp fresh thyme or oregano, minced (or both!); 3 cloves garlic, minced (1 Tbsp)

This Pan Roasted (or grilled) Veal Chops with Wild Mushrooms are like a classic Italian dinner party. Veal is so versatile; it doesn’t always need to be Italian. BUT this Italian themed dish still delivers an outstanding elegant meal. You can thank the New Orleans Culinary Institute and Chef Scott for this beautiful recipe and imagery.

Don’t be intimidated by the dinner party statement, these are definitely doable for a fancy date night in or for a meal that you want to use to impress your guests. They don’t need to know it was easier than it sounds! As always, don’t be afraid to make the recipe your own. You can substitute the sides and the oils to whatever is easiest for you. (Or whatever your tastebuds are craving.)

‘Frenched Veal Chops’ refers to a veal rib chop that is presented with the bon clean. They deliver a great presentation, but you don’t need to use this cut. A rib chop not frenched, or a loin chop can also be substituted. These cuts would be a little cheaper and are most likely what you will find in grocery stores. As always, talk to your butcher or order veal online if you can’t find it in store!

Want more veal chop recipes? Try these!

Ingredients

4 frenched veal chops, 1 ½” thick
To taste kosher salt and black pepper
As needed olive oil
2 sprigs fresh thyme
1 sprig fresh rosemary
1 qt your favorite mushrooms, such as shiitake, chanterelle, or baby bella
2 Tbsp finely chopped fresh parsley
1 Tbsp finely chopped fresh thyme

Truffle Parmesan Polenta

Note: If you can’t find white truffle oil, you can experiment with other truffle products or omit altogether.

2 ½ cups water
2 cups milk
1 cup dry polenta
1 cup freshly grated Parmesan cheese
3 Tbsp unsalted butter
2 Tbsp white truffle oil
To taste kosher salt

Gremolata

2 small lemons
2 cups Italian (flat leaf) parsley, chopped
¼ cup olive oil
1 tsp kosher salt
1 tsp black pepper
3 cloves garlic, minced or finely grated

Caramelized Fennel

2 medium fennel bulbs
2 Tbsp olive oil
2 Tbsp fresh thyme or oregano, minced (or both!)
3 cloves garlic, minced (1 Tbsp)
1 Tbsp kosher salt

Instructions

1. Season the chops liberally on both sides with kosher salt and black pepper. Set aside for 15 minutes.

2. If you’re pan-roasting the chops, preheat the oven to 350F. Set a heavy, oven-safe skillet over medium-high heat and let it get warm. Add 1 Tbsp oil to the pan, then add the chops and sear until golden brown on one side, about 5 minutes. Flip the chops and add rosemary and thyme to the pan, then transfer to the oven and finish cooking until they reach an internal temperature of 145-degree F (or your desired doneness), 10 minutes or so use a meat thermometer to confirm temperature.

3. If you prefer to grill the chops, get a medium-high flame going. Rub 1 tsp olive oil on each chop and cook on the hot grill for about 8 minutes per side, rotating 45 degrees halfway through cooking each side to make the “diamond” pattern. Add the thyme and rosemary sprigs after you flip. Cook until they reach an internal temperature of 145-degree F (or your desired doneness), 10 minutes or so, use a meat thermometer to confirm temperature. Remove from heat and let rest for 10 minutes.

4. Once the chops are out, there should be some drippings in the pan. Set the skillet over medium-high heat, add the mushrooms, and sauté for a few minutes, until cooked through. Add the chopped herbs and season with salt and pepper.

5. Serve the veal chops right away with mushrooms, gremolata, and fennel.

Truffle Parmesan Polenta
1. In a saucepan, combine the water and milk and bring to a simmer over medium-high heat.
2. Stream in the polenta, whisking until completely incorporated, then decrease the heat to low and simmer, stirring frequently, until the polenta is tender, about 15 minutes.
3. Add the Parmesan, butter, and truffle oil and remove the pan from the heat. Season with salt and serve immediately.

Gremolata

Zest and juice the lemons into a mixing bowl. Add all other ingredients, mix together, and let stand for 20 minutes in the fridge.
Use to top your favorite meats or fish. Use right away or store in the fridge for a day or two.

Caramelized Fennel

1. Trim the stalks and any tough or dirty outer layers from the fennel. Cut out the core and julienne the fennel.
2. Add the olive oil to a heavy skillet over medium-high heat. Stir in the fennel and cook for a few minutes, until it begins to brown, and then reduce to heat. Continue to cook, stirring until the fennel is an evenly golden-brown color.
3. Stir in the herbs, garlic, and salt just until combined, then remove from heat.