Baby carrots make an ideal accompaniment to the full flavor of this veal dish.
2 tablespoons olive oil
1 tablespoon butter or margarine
2 small green onions finely chopped
1 tablespoon Dijon mustard
4 ¾ inch thick veal chops (about 6 ounces each)
1 tablespoon chopped parsley
12 mushroom caps
1 teaspoon dried Terragon or chervil, crumbled
Salt and ground black pepper to taste
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Preheat the broiler. In a small pan, heat oil and butter over moderate heat. Add green onions and sauté until soft, about three minutes. Remove the pan from heat; stir in mustard, tarragon, and parsley until well mixed.
Place chops on the rack over a broiler pan. Brush them with some of the herb mixture. Broil 4 inches from the heat for five minutes
Turn the chops over and arrange mushrooms caps, stem side down, around them on the broiler rack. Brush the chops and mushrooms with some of the herb mixture. Continue boiling the chops with the mushrooms until the mushrooms are tender, about three minutes. Transfer the mushrooms to a serving platter
Brush the chops with more of the urban mixture, continue broiling them until the centers of light pink Wind cut near the bone, or they are cool to the desired degree of doneness. Transfer the chops to the platter with the mushrooms, season with salt and Pepper.
Cuisine Writer
