Pan Seared Veal Chop on Polenta with Chanterelle Mushroom Sauce

A featured Wine Club recipe for Darms Lane Winery.
Pan Seared Veal Chop on Polenta with Chanterelle Mushroom Sauce


Decadent veal chops seared until golden and topped with Chanterelle mushroom sauce and served over polenta. Pair this meal with the Darms Lane Pinot Noir.

Yield: 4 Veal Chops
Prep Time: 15 Minutes
Cook Time: 105 Minutes


• 1 cup polenta
• 2 1/2 cups milk
• 2 1/2 cups chicken broth
• 2 Tbs. butter
• 3 oz. Tellaggio cheese

• 4 oz. chanterelle mushrooms
• 3 shallots, diced
• 2 Tbs. fresh thyme
• 1 cup Darms Lane Pinot Noir
• 1 cup beef stock
• 1 Tbs. butter
• Salt & pepper to taste


Put polenta, milk and chicken broth in a sauce pan, simmer on medium and stir constantly until thickened. Add Tellaggio cheese, salt, pepper and butter and set aside.

In a hot pan, sear salted and peppered veal chops until golden on the outside. Place in baking dish and roast in a 400 degree oven until level of doneness is achieved.

While that is cooking, sauté chanterelle mushrooms and shallots in butter. When thoroughly cooked, deglaze pan with red wine. Reduce by 75%. Add beef stock and reduce by 50%. Season with salt and pepper. Remove from heat and add butter, letting it melt. Pour sauce over veal chop and polenta.

Recipe sourced from Darms Lane Wine, Napa Valley.