Ingredients for 2
Two veal chops, 3/4 of a pound each, cut with 1 inch thickness
Mushroom mix ( porcini, shitake, porabella)
1/4 cup oil of extra virgin olive oil
1 garlic clove
1 cup of dry red wine
Fire up the grill and cook the two chops to your liking, I like mine medium rare , about 7 minutes each side. keep in mind that they will cook a little more once you put them in the pan to saute with your mushroom sauce. In a pan, let the garlic get golden brown in the oil and then toss the mushroom mix. Let me mushrooms become soft and brown and then pour in the red wine, lowering your fire a little bit. You are trying to create a nice sauce, not too thick, not too liquid, so the wine has to mix with the mushrooms sauce and reduce. Meanwhile, don't forget to keep an eye on your meat ! As a contorno ( side dish) precook the potatoes in boiled water, peel them thoroughly, cut them in small medallion and brown them on separate pan with olive oil, until both sides of the little medallion get that crispy golden color, make sure you salt them on both sides.
Once your chops are grilled , you can put them in the pan where the mushroom sauce is. Try to cover the meat with the mushrooms and the sauce, but don't keep the chops in the pan for more than one minute. Serve on a nice plate, laying the mushroom sauce on top of the chops , with your golden potatoes on the side. Serve with a nice Cabernet.