Veal Cutlet in Herb Crust

Delicious Veal Chop with Herb Crust and White Mushroom Sauce Recipe

Total time: 1 hour 20 minutes
Preparation time: 20 minutes
Cooking time: 60 minutes
Number of servings: 4

Get ready for a unique culinary experience with this recipe for veal chop with herb crust, accompanied by a white mushroom sauce. This combination of flavors will bring a refined taste and a special presentation, perfect for a special dinner or a weekend lunch.

Necessary ingredients:
- 1 kg veal chop
- 500 g fresh mushrooms (preferably champignon or pleurotus mushrooms)
- 200 g sour cream
- 100 g sweet mustard
- 100 g olive oil
- 1 teaspoon freshly grated ginger (or powder if you don't have it)
- 3 garlic cloves
- mixed pepper (to taste)
- 100 ml dry white wine
- 2 bay leaves
- 100 g flour
- Fresh parsley and dill leaves (for decoration and flavor)

Step 1: Preparing the veal chop
Start by cleaning the veal chop of any membranes and cutting it into individual portions, if not already portioned. Gently pound each piece with a meat mallet to achieve an even texture. Season the chop with salt, mixed pepper, and ginger, then coat it with sweet mustard to add a layer of flavor.

Step 2: Herb crust
In a bowl, finely chop the parsley and dill leaves. Mix them with a little flour and a splash of olive oil to form a crust. This will add a touch of freshness and an appealing look to the dish.

Step 3: Cooking the chop
Heat the olive oil in a large pan over medium heat. Add the veal chop and fry on each side for 3-4 minutes until golden. Once you have a nice crust, transfer the chops to a baking tray. Cover each piece with the herb mixture.

Step 4: Baking
Preheat the oven to 180°C and bake the veal chops for 25-30 minutes until the meat is tender and fully cooked. Check with a meat thermometer, which should read 65°C in the center of the meat.

Step 5: White mushroom sauce
While the chop is cooking, prepare the white mushroom sauce. In the same pan where you cooked the chop, add the sliced mushrooms and crushed garlic. Cook over medium heat, stirring frequently, until the mushrooms release their liquid and become golden. Add the white wine and bay leaves, let it boil for a few minutes, then reduce the heat and add the sour cream. Let the sauce simmer gently for 5-7 minutes until it thickens.

Step 6: Serving
Remove the veal chops from the oven and let them rest for a few minutes before serving. Place each chop on a plate, drizzle with the mushroom sauce, and garnish with fresh parsley and dill leaves. This dish pairs perfectly with sides like mashed potatoes or steamed vegetables.

Possible variations: If you want to experiment, you can replace the mushrooms with sautéed spinach or leeks for a different flavor. Also, try adding a splash of lemon juice for a fresher taste.

Buon Appetito! This recipe for veal chop with herb crust and white mushroom sauce will surely impress anyone who savors it.

 Ingredients: 500 g mushrooms, 1 kg veal chop, 200 g sour cream, ginger, 100 g sweet mustard, garlic cloves, mosaic pepper, 100 ml dry white wine, bay leaves, flour, parsley and dill leaves.