When you read the title, “Veal Chops with Mushroom Sauce” you kind of envision this grey, salty gravy like a can of Campbell’s mushroom soup. The truth is, however, that this is a rich tomato sauce almost like a Bolognese meat sauce but with finely chopped mushrooms. The prosciutto and capers give the sauce an incredible depth of flavour that is really quite extraordinary. The veal itself was fine, personally I’m not the biggest fan of veal, but the mushroom sauce is something that I could see myself make over and over again just to have with pasta or bread or anything. A real find. A note on the recipe: the veal is served off the bone however with the sauce covering the chop it becomes a kind of mystery box as to whether you’re putting meat, bone, or fat into your mouth. So, I would perhaps recommend actually de-boning the veal chop before cooking.