Veal With Chanterelles

Ingredients

• 8 1/2-inch-thick slices boned veal loin, carefully trimmed
• Salt and freshly ground black pepper
• All-purpose flour
• 2 tablespoons butter
• ½ pound fresh chanterelles, wiped clean, trimmed and sliced
• 1 ounce Madeira
• ¾ cup heavy cream
• 1 scant tablespoon chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    300 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 8 grams protein; 94 milligrams cholesterol; 54 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Season veal lightly with salt and pepper, and dust with flour.
2. In a large skillet, melt butter over medium heat. Brown veal, about 2 minutes on each side.
3. Lower heat, add mushrooms, cover and let simmer about 4 minutes. Remove veal from skillet, and set aside on warm platter. Cook mushrooms until liquid in skillet evaporates. Add Madeira. Bring to boil. Cook briefly. Whisk in cream. Simmer until sauce is thick and velvety, about 4 to 6 minutes.
4. Correct sauce for seasoning, and spoon over veal with chanterelles. Sprinkle with parsley. Serve hot.

25 minutes