6 veal chops
2-3 tablespoon butter
1-2 teaspoons fresh lemon juice
1 1/2 to 2 pounds shitake mushrooms
1 cup cream
Season chops with salt & pepper. Sauté veal chops in olive oil over medium-high heat for 5 minutes on each side. Remove from heat. Do not clean out the pan. Deglaze with 1 cup cream. Add butter, parsley and lemon. Cook for 2 minutes. Add mushrooms and stir for 2 to 3 minutes until cooked through. Serve veal chops and mushroom cream sauce with your favorite side dish.
Looks delicious, thanks for sharing!
If you like veal, try this Provencal Veal Stew: