Thick Milkfed Veal Chop Dressed in Sea Salt and Garlic Served with Chanterelle Mushrooms and Gray Shallots - Strasbourg , Alsace, France

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Thick Milkfed Veal Chop Dressed in Sea Salt and Garlic Served with Chanterelle Mushrooms and Gray Shallots

  From the restaurant Julien in Strasbourg 

  Ingredients to serve 2-3 people 
1 large veal chop of about 750 g sea salt
black pepper
1 head of garlic (cloves separated and blanched)
2 chopped gray shallots
150 g of chanterelle mushrooms
butter
oil

  Preparation 
Preheat the oven to 200°C. Generously salt and lightly pepper the veal chop and place in a thick pan with a little oil which is hot. Lightly brown the chop on both sides. Cook in the oven after placing a large piece of butter on the side and sprinkling the garlic cloves around. Let roast for 7 minutes on each side, basting regularly. Remove from the oven and let rest for 5 minutes so that the juices return to the meat.

During this time, sauté the chanterelle mushrooms and the shallots in a bit of butter. Serve these on the side of the meat with mashed potatoes.
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