SOUS VIDE VEAL CHOPS WITH MUSHROOMS AND ROSEMARY CREAM SAUCE
Veal chops are cooked to perfection when you cook the veal with the sous vide cooking technique and then finish them in a screaming hot cast-iron skillet. This veal chop recipe brings in the flavors of sauteed mushrooms, rosemary, a splash of white wine and finished with heavy cream.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Season both sides of the veal chops with salt and pepper.
- Place in a vacuum seal bag or in a freezer-safe zip-top bag.
- Heat the sous vide water to 130F and place the sealed chops in the water or lower the partially opened zip-top bag into the water, allowing the pressure of the water to force the air out before closing the bag.
- Cook for 2 hours.
- HowToSection How to finish off veal chops: Array
- HowToSection How to make the mushroom, rosemary cream sauce. Array
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