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Rose veal chops with mushroom sauce

Guilt free and truly delicious, British rose veal is tender, succulent and lean, with a unique delicate flavour and a touch of sweetness.

  • Timer Prep 20 min
    Cook 15 min
  • Chart 730.0 cal/
  • Chef hat Easy


Finely chop the onions. Soak in warm water and drain the dried porcini mushrooms. Chop the parsley.


  1. 1 Cook the rose veal according to the pack instructions. Move on to the next step while you wait for the veal to cook.
  2. 2 Meanwhile, heat the oil in a pan and fry the pancetta and onion until golden.
  3. 3 Add the mushrooms, cook for a few minutes, then add the brandy and stock and reduce by half.
  4. 4 Pour in the cream and cook until the sauce thickens, then season to taste.
  5. 5 Sprinkle over the parsley and serve with the chops.
  • Average per serving
  • Calories 730.0kCal
  • Fat53.0g
  • Saturated21.2g
  • Salt2.1g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg