Veal Chops with Mushrooms and SweetbreadsTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:154.1 kcal
Proteins:7.1 g
Fats:12 g
Carbohydrate:6 g
Fibers:0.7 g
Sugar:1.2 g
Cholesterol:44.9 mg
Sodium:95.5 mg
Calcium:22.4 mg
Energy:325 kcal
Proteins:15 g
Fats:25.3 g
Carbohydrate:12.6 g
Fibers:1.4 g
Sugar:2.5 g
Cholesterol:94.8 mg
Sodium:201.4 mg
Calcium:47.3 mg
SIMILAR RECIPES
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Milk-Fed Veal Chop with Roasted and Grilled Lettuces
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
veal chops
200
g
cleaned sweetbreadss
500
g
cleaned wild mushrooms
2
french shallots, chopped
30
ml
chopped chervil
100
g
butter
salt and pepper
METHOD
- Sauté the shallots in a skillet in 20 g (4 tsp.) of butter ; add the sweetbreads cut into small dice ; sauté until the sweetbreads are firm, season with salt and pepper and keep warm.
- Quickly sauté the mushrooms over high heat in a large sauté pan. Drain and return to the pan with 40 g (3 tbsp.) of butter and cook for 15 minutes.
- Add the sweetbreads to the mushrooms, correct the seasoning and keep warm.
- Cook the veal chops in the remaining butter, turning several times. Season with salt and pepper.
- Serve the chops accompanied by the mushrooms and sweetbreads, garnished with the chervil.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Shiraz
