Pan Seared Veal Chop on Polenta with Chanterelle Mushroom Sauce

Featured by Darms Lane Winery in the Platinum Wine Club.

Ingredients

4 Frenched veal chops

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

Sauce:
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

Instructions

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, saute 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.



Recommended Pairings

Stolo

2013 Pinot Noir
92 Points
$32.00 $26.00 x 2

Testarossa

2014 Pinot Noir
93 Points
$64.00 $52.00 x 2

Gainey

2013 Pinot Noir
93 Points
$30.00 $26.00 x 2

Luceánt

2012 Pinot Noir
92 Points
$44.00 $39.00 x 2

Scheid

2013 Pinot Noir
Special Selection
$36.00 $20.00 x 2

Schug

2013 Pinot Noir
92 Points
LAST CALL
$45.00 $38.00 x 2