Côtes de veaux à la Normande

Ingredience

4 veal chops

600g cremini mushrooms

butter

neutral oil

salt and pepper

1 cup of good quality sour cream (ideally, creme fraiche

Pokyny

1. Clean and thinly slice the mushrooms

2. Salt and pepper the veal chops.

3. Heat a pan to medium-high, melt butter and add in the neutral oil. Sear the chops and let cook, flipping often to get both sides.

4. Reserve the chops on a plate, tenting them with tin foil.

5. In the same pan, add in the mushrooms and let them give off a bit of their water before you add in the sour cream. Mix together and add in additional salt and black pepper (if needed). Add in any juices that have pooled from the veal chops. If the sauce is too thick, you can add in a bit of broth to make it a creamy consistency.

6. Add chops back into the pan and serve immediately.