Veal Chops with Chervil

Veal Chops with Chervil Recipe from Belgium

Region / culture: Belgium | Servings: - 4

Introduction

Veal chops with chervil is a delicious and elegant dish that combines tender veal chops with a creamy mushroom and chervil sauce. This recipe is perfect for a special occasion or a fancy dinner party.

History

Veal chops with chervil is a classic French dish that has been enjoyed for centuries. Chervil, a delicate herb with a mild anise flavor, adds a fresh and aromatic touch to the rich and creamy sauce. This dish is often served in fine dining restaurants and is a favorite among those who appreciate gourmet cuisine.

Ingredients

25 g / 1 oz butter
1 tbsp vegetable oil
4 veal chops
salt and black pepper
1 tbsp finely chopped shallot
325 g / 12 oz mixed wild mushrooms (e.g. shiitakes, ceps, portobellos), cleaned and halved
60 ml / 2 fl oz Belgian blond beer
120 ml / 4 fl oz double cream
1 heaped tablespoon freshly chopped chervil

How to prepare

Preheat the oven to 150°C / 300°F / gas mark 2.
Heat the butter and oil in a large frying pan until hot. Add the chops and sauté for 5 minutes on each side until browned.
Remove the chops to an ovenproof serving platter. Season with salt and pepper. Cover with aluminium foil and place in the oven to keep warm and continue cooking.
Reheat the oil in the pan. Add the shallot and sauté for 2 minutes.
Add the mushrooms and beer to the frying pan. Mix well and cook over low heat for about 10 minutes, turning from time to time until the mushrooms are soft.
Add the cream. Mix well and simmer for a further 5 minutes.
Season the sauce with salt and pepper. Stir in the chervil and mix well.
To serve, remove the chops from the oven and pour the sauce over the top of them.
Serve immediately.

Variations

You can substitute the veal chops with chicken breasts or pork chops for a different flavor profile.
Add a splash of white wine to the sauce for a more complex flavor.

Cooking Tips & Tricks

Make sure to brown the veal chops well before finishing them in the oven. This will help to seal in the juices and keep the meat tender and flavorful.

- Be sure to use a mix of wild mushrooms for the sauce, as they will add a depth of flavor and texture to the dish.

- Don't overcook the veal chops, as they can become tough and dry. Aim for a slightly pink center for the most tender results.

Serving Suggestions

Serve the veal chops with chervil alongside roasted potatoes or a green salad for a complete and satisfying meal.

Cooking Techniques

Sauté the veal chops in a hot pan to get a nice sear on the outside before finishing them in the oven.

Ingredient Substitutions

You can use dried chervil if fresh is not available, but reduce the amount by half as dried herbs are more potent.

Make Ahead Tips

You can prepare the mushroom sauce ahead of time and reheat it gently before serving with the veal chops.

Presentation Ideas

Garnish the dish with a sprig of fresh chervil or parsley for a pop of color and freshness.

Pairing Recommendations

This dish pairs well with a light and fruity red wine, such as a Pinot Noir or Beaujolais.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

520 per serving

Carbohydrates

6g per serving

Fats

38g per serving

Proteins

32g per serving

Vitamins and minerals

This dish is rich in iron, vitamin B12, and zinc, which are important nutrients for overall health and well-being.

Alergens

This recipe contains dairy (cream) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

This dish is high in protein and fats, making it a satisfying and indulgent meal. It is best enjoyed in moderation as part of a balanced diet.

Summary

Veal chops with chervil is a sophisticated and flavorful dish that is sure to impress your guests. With a creamy mushroom sauce and a hint of fresh chervil, this recipe is a perfect choice for a special occasion or a romantic dinner for two. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Veal Chops with Chervil. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, in her cozy little cottage by the sea. Mrs. Jenkins was known for her exquisite culinary skills, and she always had a new recipe up her sleeve to share with me.

On that particular day, Mrs. Jenkins had decided to treat me to a special lunch of veal chops with chervil. As she prepared the dish in her quaint kitchen, I watched in awe as she expertly seasoned the veal chops with fresh herbs and spices, and then pan-fried them to perfection. The aroma that filled the kitchen was simply irresistible, and I couldn't wait to taste the final result.

As we sat down to enjoy our meal, Mrs. Jenkins told me the story behind the recipe. She explained that she had learned how to make veal chops with chervil many years ago, during a trip to France. It was there that she had met a charming elderly chef who had taken her under his wing and taught her the secrets of French cuisine.

Mrs. Jenkins had spent weeks in the chef's kitchen, watching and learning as he cooked up delicious dishes using only the freshest ingredients and the most delicate herbs. She had been particularly captivated by his recipe for veal chops with chervil, a dish that was simple yet elegant, and bursting with flavor.

After returning home from her trip, Mrs. Jenkins had perfected the recipe and added her own special touch to it. She had since shared it with friends and family, who had all raved about its deliciousness. And now, she was passing it on to me, her dearest friend.

As I took my first bite of the veal chops with chervil, I was transported back to that sunny day in France, where Mrs. Jenkins had first learned the recipe. The flavors were exquisite, the veal tender and juicy, and the chervil adding a fresh, herbaceous note that lifted the dish to new heights.

From that day on, veal chops with chervil became a staple in my own kitchen. I would often make it for special occasions, impressing my guests with its sophisticated yet approachable flavors. And every time I cooked it, I would think of Mrs. Jenkins and the special bond we shared over our love of food and cooking.

Over the years, I have collected many recipes from various places and people, but the recipe for veal chops with chervil will always hold a special place in my heart. It reminds me of the time spent with Mrs. Jenkins, of the joy of discovering new flavors and techniques, and of the simple pleasure of sharing a delicious meal with loved ones.

I am grateful to have learned this recipe from such a talented and generous friend, and I will continue to cherish it for years to come. It is a reminder of the power of food to bring people together, to create lasting memories, and to nourish not only our bodies but also our souls. And for that, I am truly thankful.