Courtesy of Chef Anthony Castelli, Chef at La Parma II, Huntington, New York
- 2 veal chops (6 to 7 oz each)
- salt and pepper
Season the chops with salt and pepper, and either grill or broil them.
- 1 Tbsp butter
- 3 sprigs rosemary
- 4 mushrooms, thinly sliced
- 1/2 tsp flour
- 1/2 cup J. Lohr Estates Falcon's Perch Pinot Noir
- 1/2 cup chicken stock
In a sauté pan on medium heat, melt the butter and then add one sprig of rosemary. Let it heat up until it releases oils (approximately 2 minutes). Add in the sliced mushrooms and continue to sauté. Sprinkle in the flour and stir until the butter is absorbed. Pour in J. Lohr Estates Pinot Noir and let simmer for 2 minutes. Add the chicken stock and reduce for 3 to 4 minutes.
Place the veal chops in the sauté pan with the sauce and turn over to coat. Remove the chops from the pan and place on plates, pouring the remainder of the sauce with mushrooms over both chops. Garnish with the remaining rosemary sprigs, and enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!