2 veal chops, 1/2 to 3/4 lb. each
butter
flour
s&p
1 T. minced shallot
1 c. Marsala wine
1 1/2 c. chicken broth
grainy mustard (I used my cranberry rosemary mustard)
1/4 c. dried wild mushrooms (I used red lobster mushrooms)
8 shiitake mushroom caps, slivered
1/2 c. heavy cream
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1 T. minced chives
1 T. chopped parsley
Place the dried mushrooms in a heat-proof bowl and cover with boiling water. Let stand for at least 30 minutes, then drain and discard the liquid. Chop the mushrooms only if they seem too big.
Use a meat mallet to carefully pound the meat on the chops so it spreads down and out off the bone, but stays attached. Alternate using the pointy side of the mallet with the smooth side. Use the points to break down the meat a bit, then the smooth side to help flatten it out further and smooth the surface. You want to end up with a large smooth expanse of veal flowing out from the bone.
Heat a large wide skillet with 2 – 3 T. butter. Salt and pepper the chops, dredge in flour and sauté them quickly in butter, just until lightly browned. Remove from heat and keep warm, covered with foil.
Wipe out the pan with paper towels and then sauté the shallots in 2 T. butter. When they've wilted add the shiitake slivers and dried mushrooms and cook a couple of minutes more. Add the chicken stock and wine. Whisk in the mustard. Bring to a boil and reduce by half.
Add the cream and bring the sauce back up just to the simmering point. Add in any juices that have accumulated under the reserved chops. Whisk 1 T. flour into 1/4 c. hot sauce, then mix that back into the sauce in the pan. Simmer until thick, one to two minutes.
Slide the chops back into the sauce and simmer until nice and hot. Stir in the lemon juice, give everything another good shot of s&p. Serve the chops with plenty of sauce on top, sprinkled with the chives and parsley.
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