German Style Veal Chop en Brandy Wine Chanterelle Crème!
Today's German style veal chop entrée certainly is rich and this recipe is not difficult to make! In a restaurant, today's entree would cost a small fortune, but when cooked in a home kitchen, the price is a fraction of the cost.
Starting in the 1990's, veal had the reputation of being a taboo item because of ethical reasons. Veal disappeared from many fine dining menus back in that era. Because of consumer pressure, the way that veal was produced changed for the better. Modern veal meat is basically just young calf meat and the cruel farming techniques used to make white veal are a thing of the past. In fact, many meat producers now advertise how they humanely raise calves for veal as a marketing tool.
In German cuisine, veal chops are nearly always served over a bed of vegetables or potatoes, so the entrée is a complete meal. Because the veal chop is braised in a generous amount of cream sauce, boiled potato slices are a good choice.
Chanterelles have rich forest mushroom flavor with hints of wildflower essence. This unique mushroom flavor is perfect for making a brandy wine cream sauce for veal. Either dried or fresh Chanterelle Mushrooms can be used to make the sauce in today's recipe. Chanterelles grow during the autumn season and the availability is limited. Fresh Chanterelles usually sell for over $18 per pound, which is more expensive than the price of veal chops. Dried Chanterelles sell for a much lower price, when considering that a small amount of these dried mushrooms will reconstitute to the size of full portion of fresh Chanterelles. Dried Chanterelles should be soaked in water overnight in a refrigerator, so they fully reconstitute. The Dried Chanterelle soaking liquid also must be saved for making the sauce, because it is full of flavor.
Since both wine and brandy (cognac) are added to the sauce, the selection of wine should be one that is made with a grape varietal that is approved for making cognac. Unfortunately most acidic grapes that are used to make cognac are undrinkable when made as wine, but there are exceptions. An acidic wine made with Italian Trebbiano or French Sémillon grape varietals is a good choice. Trebbiano is used to fortify many acidic white table wine blends and a dry Bordeaux Blanc usually has a high proportion of Sémillon.
Of course, it is not good to serve the same wine that is used to make the entrée at the table. Since this is a German style entrée, the best choice for a table wine pairing would be a Riesling that has a crisp character.
Kalbskotelett en Brandywein Pfifferling Sahnesauce:
This recipe yields 1 entrée.
Step 1: Soak 1/2 cup of Dried Chanterelle Mushroom Slices in 2 cups of water overnight in a refrigerator.
Step 2: Place the reconstituted Chanterelles and the soaking liquid in a sauce pot over medium low/low heat. (Strain the liquid if necessary.)
Simmer the mushrooms, till they become tender.
Set the pot of Chanterelle Mushrooms and broth aside.
Step 3: Cut 5 thick slices of peeled russet potato that are about 3/8" thick.
Place the potato slices in a sauce pot and cover them with water.
Boil over medium high heat till the potatoes are tender
Step 4: Drain off the water and leave the sliced potatoes in the warm pot.
Add 1/2 tablespoon of unsalted butter.
Add 1 pinch of sea salt and white pepper.
Wait for the butter to melt.
Spoon the butter over the potatoes.
Keep the potatoes warm on a stove top.
Step 5: Select 1 thick veal chop that weighs about 12 ounces.
Trim any excess fat off
French the bone, so it is clean and bare.
Step 6: Lightly season the veal chop with sea salt and white pepper.
Dredge the veal chop in flour.
Step 7: Heat a sauté pan over medium heat.
Add 1/2 tablespoon of vegetable oil.
Add 2 tablespoons of unsalted butter.
Sauté the veal chop till it is cooked medium/medium rare and light golden brown on all sides.
Step 8: Remove the veal chop from the pan.
Drain the grease out of the pan.
Step 9: Place the pan over medium/medium low heat.
Add 1 tablespoon of unsalted butter.
Add 1/2 clove of minced garlic.
Remove the mushrooms from the mushroom broth and place them in the pan. (Do not discard the mushroom broth!)
Lightly season the mushrooms with sea salt and white pepper.
Sauté the chanterelles till a few light brown highlights appear on the edges.
Step 10: Return the veal chop to the pan.
Add 1/2 cup of brandy (cognac).
Add 3/4 cup of dry white wine. (Dry Bordeaux Blanc is best)
Rapidly simmer and reduce the liquid by half. Be sure to flip the veal chop occasionally.
Step 11: Add 3/4 cup of the chanterelle mushroom broth.
Rapidly simmer and reduce the sauce by half.
Step 12: Reduce the temperature to low heat.
Add 3/4 cup of cream.
Add 2 pinches of chopped Italian Parsley.
Add 1 small pinch of nutmeg.
Gently simmer the veal chop and chanterelles in the sauce.
Flip the veal chop occasionally, so it cooks evenly.
Simmer and reduce till the cream sauce is a thin consistency that barely coats a spoon.
Step 13: Add 1 1/2 tablespoons of sour cream while stirring.
*The small amount of sour cream adds an old fashioned crème fraîche flavor.
Gently simmer and reduce till the sauce is a medium thin sauce consistency that evenly coats a spoon. (The finished volume of the sauce should be a little more than 1/2 cup.)
This recipe describes 1 entrée presentation.
Step 1: Place the buttered boiled sliced potatoes in a row across the front half of a plate, as a bed for the veal chop.
Set the veal chop on top of the sliced potatoes.
Step 2: Spoon a generous amount of the Brandy Wine Chanterelle Crème Sauce over the veal chop and onto the plate.
Step 3: Serve with vegetables of your choice.
Garnish the plate with an Italian Parsley sprig.
*The vegetables in the photos are Sautéed Spinach with Roasted Red Bell Pepper Strips and a thick slice of Grilled Onion.
Kalbskotelett en Brandywein Pfifferling Sahnesauce is perfect for a chilly winter day!