Veal with chanterelles
Description
This recipe won't take much time. You can use either fresh or frozen chanterelles for this dish. It's best to use high-quality veal. When frying the veal, use a wooden spatula instead of a fork—this way you won't pierce the meat and lose its juices. This dish is versatile—you can easily substitute the veal with another type of meat and the chanterelles with other mushrooms. So, here's a simple and quick recipe for veal with chanterelles: 1. Clean the chanterelles, rinse them, and blanch for 10–15 minutes. 2. Cut the veal fillet into desired pieces. Sear in vegetable oil over medium heat. 3. Peel the onion, slice into half-rings, add to the veal, and mix. Fry for 8 minutes. 4. Cut large boiled chanterelles into several pieces; leave small ones whole. Add them to the pan. 5. Pour in the wine, season with salt and pepper. Mix everything and simmer until the wine reduces by two-thirds. 6. Reduce the heat and stir in the cream. Keep stirring until the sauce thickens, but do not bring to a boil. Veal with chanterelles is ready! Serve hot with your favorite side dish—potatoes, rice, or vegetables.