This season, we’re craving simple, comforting and indulgent dishes. Veal chop with mushrooms ticks all the boxes: tender meat, a creamy sauce, and flavours that instantly bring back memories of cosy family Sunday lunches. Served with a smooth sweet potato and carrot mash, this easy-to-make classic is perfect for treating yourself without spending hours in the kitchen.
INGREDIENTS TO SHOP
Serves: 4
Prep time: 20 minutes
Cooking time: 20 minutes
For the veal
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2 veal chops (350 g each)
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500 g button mushrooms
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200 ml heavy cream
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1 knob of butter
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2 tbsp sunflower oil
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1 tbsp wholegrain mustard
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2 sprigs flat-leaf parsley
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Salt, pepper
For the sweet potato and carrot mash
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3 sweet potatoes
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2 carrots
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1 knob of butter
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Salt
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Pepper
METHOD
Peel the sweet potatoes and carrots. Roughly chop them, then cook in a large pot of boiling salted water until tender. Drain and blend with the butter and a little cooking water until smooth and creamy. Season to taste and keep warm.
Slice the button mushrooms. Heat the oil in a large frying pan and sauté the mushrooms over high heat until golden brown. Set aside.
In the same pan, melt the butter and add the veal chops. Cook on both sides until nicely browned. Season with salt, then remove from the pan.
Return the mushrooms to the pan, add the mustard and pour in the cream. Stir well, then place the veal chops back in the pan. Cook for a few more minutes, spooning the sauce over the meat.
Sprinkle with finely chopped flat-leaf parsley, season with pepper, and serve immediately with the warm mash.
