- 2 tablespoons unsalted butter
- 4 pieces thinly sliced fillet of veal (about 5 oz. each)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 5 porcini mushrooms, finely chopped (or mushrooms of your choice, we used 8 oz baby bella mushrooms)
- 1 large clove garlic, thinly sliced
- 2 teaspoons brandy or cognac
- 5 teaspoons heavy cream
- 1 tsp chopped fresh parsley
- Add butter to a large saute pan. Cook over medium-high heat until butter is melted. Season veal with 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add veal to butter in pan and cook for 2 minutes per side, turning once. Remove to a plate.
- Add mushrooms and garlic to pan. Cook, stirring, 3 minutes, until mushrooms are softened. Carefully add brandy and cream to skillet. Cook 2 minutes, until sauce is thickened, then return veal and any drippings to pan. Season with remaining salt and pepper.
- Transfer to serving dish and sprinkle with parsley.
Potter: This was a very interesting dish. It was my first time cooking or eating veal. To start we couldn't get filet of veal anywhere, it turns out this is a very expensive cut of meat and slightly hard to find, per the butchers recommendation we used veal chops instead. This did not turn out to be my favorite cut of meat. It was very tender but kind of a squishy sort of tender which really detracted from the flavor. This could be because I unknowingly cooked it incorrectly (though the internal temp was good). All in all I'd say unless you've got money to play with and have made veal before skip this dish, though you could swap out the veal with another cut of meat (pork chops or a flat iron steak) and this would be a very tasty dish.
Katie: This was my first time eating veal as well and I agree with Potter, it was interesting. It was okay but not my favorite. As Potter said, I would only do this dish if you have cooked veal before.