Veal steak with chanterelles
3 servings
60 minutes
Veal steak with chanterelles is a refined dish of European cuisine that combines the tenderness of veal with the earthy aroma of forest mushrooms. Chanterelles, known for their delicate nutty flavor, add special depth to the meat, while garlic and parsley highlight their natural sweetness. This dish originates from the traditions of European gastronomes who valued the harmony of natural flavors. Cooked over high heat to a golden crust, the steak remains juicy inside, and braising with mushrooms and wine gives it an exquisite aroma. It is best served with a light side dish—such as a fresh salad or potatoes—to emphasize the richness of the dish. Such a treat is perfect for a cozy family dinner or a romantic evening, providing a sense of warmth and enjoyment.
1
Clean the mushrooms and carefully dry them on a napkin or towel.
2
Rub the cutlets with salt and pepper.
- Sea salt: to taste
- Ground black pepper: to taste
3
Heat 2 tablespoons of olive oil in a pan and sauté the mushrooms for 4-5 minutes over high heat, adding garlic and parsley a minute before finishing.
- Olive oil: 2 tablespoons
- Chanterelles: 400 g
- Garlic: 1 clove
- Parsley: 1 g
4
Pour the mushrooms into a deep bowl along with the sauce that formed.
5
In the same skillet, fry the chops over high heat for 3-4 minutes on each side until golden brown.
- Veal escalope: 2 pieces
6
When the veal is ready, add the mushrooms and simmer for another 2 minutes.
- Chanterelles: 400 g