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Veal chop with mushrooms, pumpkin and rosemary


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Rate this recipe 4.2/5 (36 Votes)


servings 2
Level of difficulty Easy
Preparation time 30mins
Cooking time 60mins
Cost Average budget


Step 1

Wash the dried mushrooms and soak them in 20 cl of warm water for at least half an hour. Cut the pumpkin into cubes.

Step 2

Heat the oil in a pan. Fry the veal chop so to colour all sides without cooking it and then set aside on a grid.

Step 3

Sauté the mushrooms in the pan (if necessary add a little oil). When they no water left in them, set aside. Add the onions and sweat. Add the pumpkin and rosemary needles. Cook for a few moments. Add the mushrooms. Mix. Place the veal chops on the vegetables. Season.

Step 4

Deglaze with white wine. Reduce, then add the dried mushrooms and their water. Add the garlic clove. Reduce gently then cover and put the pan in the oven at 120 ° C for one hour.

Step 5

If your pan is not oven proof, transfer to a hot dish with a lid, taking care to put the chop on top of the vegetables. Remove from the oven and leave for 15 minutes.

Step 6

The chop should be barely cooked, almost pink in the middle, the flesh still stuck to the bone.

Step 7


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