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Meat, Classics and bistro fare

Veal chops with mushrooms and fresh pasta

Veal chops with mushrooms and fresh pasta is a pan seared meat dish for 4 people, ready in 35 minutes, rated easy, at about €4.80 per serving. The key to success is searing the meat and letting it rest, then finishing it in a well reduced mushroom cream sauce before plating.

Pan seared veal chops in a creamy mushroom sauce, served with fresh pasta, nothing fancy.

Veal chops with mushrooms and fresh pasta
Total time
35 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Fall

A pan seared veal chop stays tender and pink inside when you don't overcook it, and the white mushroom sauce, finished with cream, coats it without overpowering it. Fresh pasta soaks up that sauce in seconds of cooking, which makes for a dish that feels generous without being heavy, each element keeping its own flavor.

This is a dish for a weeknight when you have a bit more time than usual, or for a quiet Sunday without any fuss. It only needs one pan and little supervision, which makes it practical for a dinner for two or among adults, since the meat needs precise timing that younger kids tend to appreciate less.

The ingredients

4 people

Butcher

  • Veal chops 4

Fruits and vegetables

  • White mushrooms 400 g
  • Shallots 2
  • Parsley 1 bunch

Dairy

  • Heavy cream 20 cl
  • Butter 40 g
  • Fresh pasta 500 g

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Slice the mushrooms and shallots thinly.

    Wipe the mushrooms clean instead of washing them.

  2. Brown the veal chops in half the butter, 4 minutes on each side, then set aside. 8 min

    Keep the heat medium, the butter shouldn't darken while the chops color.

  3. In the same pan, sauté the mushrooms and shallots over high heat. 6 min

    Let the mushroom water fully evaporate.

  4. Add the cream, salt and pepper and let it reduce, then return the meat to the pan. 4 min

    Pour in any resting juices from the meat into the sauce.

  5. Cook the fresh pasta in salted boiling water and serve with the veal chops, sauce spooned over. 3 min

    Fresh pasta cooks in under 3 minutes.

Our tips to get it right

  • Take the veal chops out of the fridge 20 minutes before cooking, the meat cooks more evenly at room temperature.
  • Don't crowd the pan with mushrooms, cook them in two batches if needed so they brown instead of releasing too much water at once.
  • Use full fat heavy cream, it reduces better and gives a thicker, more coating sauce than a light cream.

The variations

  • Swap the white mushrooms for chanterelles or porcini depending on the season, the sauce gets a deeper, woodsy flavor.
  • For a vegetarian version, replace the veal chops with thick pan seared oyster mushroom slices and keep the same sauce.
  • To save time, use dried pasta cooked ahead and warmed for a minute in the sauce before serving.

What to serve it with

  • A well dressed green salad
  • A glass of dry white wine
  • Bread for mopping up the sauce

Storage

The mushroom sauce keeps for 2 days in the fridge in a sealed container, stored separately from the pasta and meat. Reheat it gently in a pan over low heat so the cream doesn't split. Freezing isn't recommended, the cream and cooked meat lose texture once thawed.

Questions about this dish

Can you make the mushroom sauce ahead of time?

Yes, you can make it a few hours ahead and reheat it gently. Add the seared meat only right before serving so it stays juicy.

How long should you cook the veal chop?

Four minutes on each side gives a pink center for a medium thickness chop. Adjust the time if your chop is thicker or thinner.

Can you substitute the heavy cream?

You can use a thicker crème fraîche style cream, the sauce will be a bit richer. Avoid very light creams, they don't reduce well.

Why rest the meat before spooning on the sauce?

Resting lets the juices redistribute through the meat instead of running out onto the plate. Adding those resting juices to the sauce also deepens its flavor.

How long does it take to make veal chops with mushrooms and fresh pasta?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in veal chops with mushrooms and fresh pasta?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does veal chops with mushrooms and fresh pasta cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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