Rose veal chops with mushroom sauce

Preparation

Finely chop the onions. Soak in warm water and drain the dried porcini mushrooms. Chop the parsley.

Method

1. 1 Cook the rose veal according to the pack instructions. Move on to the next step while you wait for the veal to cook.
2. 2 Meanwhile, heat the oil in a pan and fry the pancetta and onion until golden.
3. 3 Add the mushrooms, cook for a few minutes, then add the brandy and stock and reduce by half.
4. 4 Pour in the cream and cook until the sauce thickens, then season to taste.
5. 5 Sprinkle over the parsley and serve with the chops.