6 veal chops 2 tablespoons of flour salt and freshly ground black pepper 3 tablespoons of butter 2 tablespoons of olive oil 1 pound of mushrooms, sliced 1 large cooked potato 1 tablespoon of minced parsley 1 teaspoon of chopped chives
Dust the chops with flour and season with salt and pepper. Place in a frying pan with 2 tablespoons of the butter and 1 tablespoon of olive oil. Brown slowly and thoroughly on both sides. Grease an 8"x24"2" casserole well with the remaining oil, leaving a little oil on the bottom. Place a layer of sliced mushrooms in casserole and put the chops over them. Slice the potato and fry it in the remaining tablespoon of butter and place on top of chops. Finish with a layer of mushrooms. Sprinkle parsley and chives over the top, cover the casserole and bake in 425ºF. oven for 51 minutes. Serves 6
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