Basically, a veal parmigiana. This dish substitutes tomato sauce for a brown sauce that combines pureed veggies with white wine and sherry. Rich and delicious. Personally, I think I will always prefer my veal scallops breaded, but this was still a pretty tasty dish.
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.
This dish is taken from an Italian restaurant in Rome called Passetto’s. It is a delicious and fairly achievable dish with the white wine elevating the fairly simple ingredients that go into it. I opted out of making fresh cannelloni but I think next time I will make the pasta fresh so that the dish doesn’t have to stay in the oven as long and dry up and so that the cannelloni’s can be made larger than the store bought ones. I did use chicken but the recipes could also be substituted for turkey or veal.