Veal Cutlets with Girolles and Chestnuts

For a splendid autumn dish try Alex Mackay's flavourful recipe for veal with wild mushrooms and a rich cream sauce
By Alex Mackay
Veal Cutlets with Girolles and Chestnuts
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

Main

  • 4 small veal cutlets, each 225g, trimmed
  • 1 pinches black pepper
  • 3 tbsp duck fat
  • 3 tbsp unsalted butter
  • 400 g girolles, trimmed and rinsed
  • 12 chestnuts, cooked
  • 50 ml brandy
  • 200 ml white wine
  • 200 ml chicken stock, boiled down and reduced by two-thirds
  • 150 ml double cream

For the topping

  • 4 shallots, finely chopped
  • 2 tbsp duck fat
  • 8 flat leaf parsley, stalks, leaves picked from the stalk and finely chopped
  • 4 ham, slices, preferably Bayonne

Method

1. Preheat the oven to 190ÂșC/gas 5.

2. Season the veal cutlets with salt and freshly ground pepper. Heat the duck fat in a large frying pan, while heating a small roasting tray in the oven.

3. Fry the cutlets in the frying pan on one side for 3-4 minutes until golden, turn them and fry for a further 2 minutes and add the butter.

4. Continue to fry until the butter becomes a delicate golden brown.

5. Transfer the cutlets to the hot roasting tray in the oven and roast for 6-8 minutes.

6. While the veal is roasting, add the girolles and chestnuts to the frying pan and fry, stirring often, for about 3 minutes until the mushrooms are lightly coloured.

7. Next add the Armagnac and white wine to the pan.

8. Bring to the boil and reduce by half, being careful to keep your face and hands out of the way as it may flame up.

9. Add the chicken stock and reduce by half, finally add the cream and boil for about a minute until thick.

10. Turn off the heat, remove the veal cutlets from the oven and put them in the sauce to rest for a couple of minutes.

11. While the veal is resting, prepare the topping. Heat the duck fat in a separate frying pan and add in the shallots.

12. Fry gently for 2 minutes, turn off the heat and add the sliced parsley and chopped Bayonne ham.
13. Warm the sauce and veal cutlets through, put the cutlets onto large plates, spoon the girolles, chestnuts and sauce over the top. Spread the shallot mixture over the top of the cutlets and serve immediately

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