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:
1 tablespoon olive oil
1 tablespoon butter
3 shallots or 1 onion
1 tablespoon cognac
1/4 cup heavy whipped cream
350g of fresh season vegetables:
baby carrots, green asparagus
1 bunch parsley
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.