Weihnachtskotelett – Sautéed Veal Chop

Kalbskotelett mit Salatbeilage Keine Weitergabe an Drittverwerter., Royalty free: Bei werblicher Verwendung Preis auf Anfrage

 

Weihnachtskotelett - Christmas Cutlet
Weihnachtskotelett – Christmas Cutlet

Harald Neuweg of Fritz & Franz Bierhaus in Florida shared one of his favorite Christmas recipes with German World:
“Weihnachtskotelett” (Sautéed Veal Chop)

 

 

 

 

This is what you need:

Ingredients

Veal chop

1 tablespoon olive oil

1 tablespoon butter

Salt

Pepper

3 shallots or 1 onion

100g chanterelles

1 tablespoon cognac

Grand Jus

1/4 cup heavy whipped cream

350g of fresh season vegetables:

baby carrots, green asparagus

1 bunch parsley

Mashed potatoes

 

Preparation

Sauté the 10 oz. veal chop in a hot skillet with one tablespoon olive oil for 2 minutes on each side.

Place in oven at 250°F for about 7 to 10 minutes.

In a different skillet sauté the freshly blanched vegetables (prefer baby carrots and green asparagus) in butter, and

season lightly with salt and pepper.

Take the veal chop out of the oven, remove from skillet and set aside. Add to the skillet the butter, finely chopped shallots or onions, and the fresh chanterelles; stir quickly and flambé with cognac. Add grand jus (brown sauce) and heavy

whipping cream. Reduce sauce for one minute.

Add the veal chop and set aside.

Place mashed potatoes in the center of the warmed dinner plate, add the vegetables on one half of the plate.

Place the veal chop on top of the mashed potatoes, and pour the chanterelles over the veal chop.

Garnish with French parsley and enjoy.

 

See more recipes in our Christmas Special

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