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Veal Chops with Chervil  HT  MC  Belgian  40mins


Flemish name: Kalfskoteletten Met Romige Kervelsaus


Serves 4   Hot  Beef  Alcohol Main Course  Gluten Wheat Free  Eggless  Belgium  Europe


25g/1oz  Butter
1 tbsp Vegetable Oil
4 Veal Chops
Salt and Black pepper
1 tbsp finely chopped Shallot
325g/12oz Mixed Wild Mushrooms

(e.g. Shiitakes, Ceps, Portobello's), cleaned and halved
60ml/2fl.oz. Belgian Blond Beer
120ml/4fl.oz. Double Cream
1 heaped tbsp freshly chopped Chervil




1. Preheat the oven to 150C, 300F, Gas Mark 2. Heat the butter and oil in a large frying pan until hot, add the chops and sauté for 5 minutes on each side until browned. Remove to an ovenproof serving platter, season with salt and pepper, cover with aluminium foil and place in the oven to keep warm and continue cooking.


2 . Reheat the oil in the pan, add the shallot and sauté for 2 minutes.


3. Add the mushrooms and beer to the frying pan, mix well and cook over low heat for about 10 minutes, turning from time to time until the mushrooms are soft.


4. Add the cream, mix well and simmer for a further 5 minutes.


5. Season the sauce with salt and pepper then stir in the chervil and mix well.


6. To serve - remove the chops from the oven and pour the sauce over the top of them. Serve immediately.




More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations  |  More Belgian Recipes




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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