Veal chop with mushrooms and cream

Cote De Veau A La Creme Et Aux Champignons

Simple to prepare, this tasty recipe appeals as much to kids as it those to parents!

2 persons

Preparation time: 10 min

Cooking time: 20 min

01. Rinse the snow peas and cook them in a pot of salted boiling water during 8 to 10 min (they must be cooked but still crunchy). Drain after cooking. Peel the mushroom and cut into thin slivers.

02. Salt and pepper the veal chops. In a non-sticking pan, cook at high flame for 3 min on each side with the butter and the oil until they have a nice color. Lower the flame and cook during 6 to 8 min (depending on the size of the chops).

03. Once the veal chops are cooked, remove from the pan and put in the mushrooms. When they are softened, add the liquid cream and boil the sauce for a few moments. Drain the snow peas and serve with the veal chops and the mushroom sauce.

tip / To keep the snow peas nice and green, run cold water on them after cooking.

They will be warmed up by the mushroom sauce.

+ nutrition / Riche in proteins (from 24 to 30 g for 100 g), veal is a lean meat

(4 to 8 g of lipids for 100 g). This meat is a major source of several vitamins and essential minerals including iron, zinc and vitamins from the B group. Snow peas have very few calories, and associated to mushrooms, they an ensemble of vegetable rich in fibers and in vitamins from the group B, reinforcing the nutritional input of meat. / to be completed by 1 piece of cheese + 1 slice of bread, 1 potion of rice pudding.


Also discover the indian recipe for calf's liver and the grilled skewers of Juan Arbelaez.

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2 veal chops

200 g of snow peas

100 g of white Paris mushrooms

20 cl of liquid cream

The basics

1 nugget of butter

1 dash of grape seed oil

Salt, ground pepper

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