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Pan Seared Veal Chop with Citron Sauce and Mushroom Risotto

Serves: 4


Veal Chop

  • 4 each- 10oz. Frenched veal rib chop
  • to taste- salt and pepper
  • 2 tbsp- Olive Oil

Citron Sauce

  • 1 tbsp- Shallots, Minced
  • 1/2 cup- White Wine
  • 1 cup- Heavy Cream
  • 1 cup- Chicken Broth or Stock
  • 1/4 cup- Lemon Juice
  • 1/8 tsp.- Turmeric
  • 1oz- Butter
  • 1oz- Flour

Mushroom Risotto

  • 2oz- Shiitake Mushrooms, Sliced
  • 2oz- Portabella Mushrooms, Diced; gills removed
  • 5 1/2 cups- Chicken Stock or Broth
  • 1 tbsp- Shallots, Minced
  • 2 cloves- Garlic, Minced
  • 1 cup- White Wine
  • 1/4 cup- Heavy Cream
  • 1 oz- Butter
  • 1 3/4 cups- Arborio Rice
  • 1/4 cup- Parmesan Cheese
  • 1 tbsp- Parsley, Chopped


For the Veal Chop

Heat oil in a heavy bottom skillet, season veal chops with salt and pepper, sear chops until golden brown and finish in 350-degree oven.

For Citron Sauce

Make roux by melting butter and whisking in flour. Cook for two minutes and let cool.

Reduce white wine with shallots by half. Add stock, cream, lemon juice, turmeric and bring to boil. Whisk in roux and let simmer for two minutes.

For Mushroom Risotto

Heat broth and keep hot. Melt butter, sauté shallots and garlic, do not brown. Add mushrooms and sauté 3 minutes. Add rice and stir to coat. Add ½ cup broth, stirring constantly until dry. Add another ½ cup of broth and cook stirring until dry. Repeat until all broth is used, about 25 minutes. Finish with white wine, cream, Parmesan and parsley.

Recipe compliments of Lake Yellowstone Hotel

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