Bone-In Veal Chop

The veal chop in its sauce.

This is a traditional Italian dish, and it’s outstanding if cooked well.  Here’s how I make it. It’s best when you get bone-in veal that’s cut about one and a half inches thick.

About the porcini mushrooms: be sure they are Italian porcini, not porcini “packed in Italy”.  There is a huge difference and a big scam based on the fact that most do not know how to tell the difference.  If it is Italian, you can be sure that it is spelled clearly on the label.  If says packed in Italy it means bought in Yugoslavia or another country, where unfortunately the porcini are much less aromatic. The best ones are those from “Sila,” the mountainous part of Calabria.

There are different grades of porcini: there is the top quality (prima scelta), the second quality, third quality, and fourth quality.  Quality depends on the number of holes they have, which means how many worms ate it.  The more the holes, the less valuable and older the mushroom, and the more bitter “acid” it tastes.   Usually the 4th quality is reduced to a powder sold as “porcini powder”.  My advice is to use only first (best) or second quality. Probably you need to spend some time on the internet to find them. If you cannot find them, get the best you can and plan a trip to Calabria, usually when I come back my suitcase is full of dried porcini.


  • 4 1½ inch thick veal chops
  • 25 to 50 grams of dried porcini mushrooms, soaked in 1 cup of warm water for at least 30 minutes, then drain them and reserve the water. Chop them coarsely just before adding to the pot
  • 1 medium size onion
  • 1 clove of garlic, smashed
  • 1/3 bunch of flat-leaf parsley, minced
  • 1 cup white wine
  • 1 cup of chicken broth
  • 1 TB extra-virgin olive oil
  • Juice from one lemon
  • 2 TB butter

How to Prepare this Recipe

  1. In a large iron skillet, add just enough olive oil to cover just the bottom of the pan (perhaps 1 tablespoon of oil, depending on the size of the pan).
  2. Watching the pan carefully, heat on high until the oil just starts to smoke, add the bone-in veal chops and lower the heat to medium-high.
  3. Cook on one side for 5 minutes, moving the chops with a spatula so they do not stick to the pan. Flip the veal chops and cook them for another 5 minutes, and every other minute move them with the spatula to prevent sticking.
  4. Get the porcini out of the water, squeeze them lightly and chop (remember to reserve the liquid they have soaked in).
  5. Now that the veal chops are well-browned on both sides, flip them over again, and add the chopped onion and garlic and parsley, cooking them for 2 minutes.
  6. Add the chopped porcini mushrooms, and let them cook 2 minutes.
  7. Add 1 cup of white wine, turning the chops once more as the wine evaporates for two minutes.
  8. Add the water of the porcini mushrooms and let it evaporate for 2 minutes.
  9. Flip the veal.
  10. Add 1 cup of chicken broth, allow it to evaporate for about 3 minutes, until very little liquid is left. Add 2 tablespoons of butter to the skillet.
  11. As soon as the butter melts, turn off the heat.
  12. Add the juice of 1 lemon. Add salt and pepper, and mix well.
  13. Plate your phenomenal dinner, and Buon Appetito!

Suggested Wine Pairing:  Serve with a Barbaresco, of course, because I love it.  But a Barolo or a good Chianti or Etna Rosso will be good with this fabulous dish.



  • 4 bistecche di vitello con l’osso di circa 3cm di spessore
  • 25 to 50 grammi porcini secchi, messi in 230 ml di acqua tiepida per circa 30 minutes. Spremeteli leggermente e poi tagliateli a pezzettini prima di servirli-non buttate l’acqua di marinatura
  • 1 cipolla rossa media tritata
  • 1 spicchio di aglio schiacciato
  • 1/3 di mazzo di prezzemolo tritato
  • 230 ml di vino bianco secco
  • 230 ml di brodo di pollo
  • 1 cucchiao di olio di olive eccellente
  • 1 limone spremuto
  • 2 cucchiai di burro


  1. In una padella di ferro mettere l’olio che serve per coprire appena il fondo
  2. Fuoco forte appena l’olio inizia a fumare aggiungere le costate di vitello e abbassare un po’ il fuoco a medio-alto e cuocere le costate 5 minuti per lato. Muovetele un po’ cosi che non si attaccano.
  3. Tritate i porcini.
  4. Aggiungete aglio schiacciato, cipolla tritata e prezzemolo, girate le costate e fuoco forte per 2 minuti.
  5. Aggiungete i porcini girate le costate e fuoco forte per 2 minuti.
  6. 230 ml di vino bianco, girate le costate, fuoco forte 2 minuti
  7. Aggiungere l’acqua dei porcini e fate evaporare 2 minuti e girate le costate.
  8. Aggiungere 230 ml di brodo di pollo fuoco forte 3 minuti finchè resta poco liquido,
  9. Aggiungere 3 cucchiai di burro girate le costate.
  10. Appena il burro si squaglia spegnete il fuoco.
  11. Aggiungere il sugo di 1 limone spremuto, sale e pepe e girare bene.
  12. Buon Appetito!

Vino? Barbaresco naturalmente, meglio Produttori “Pajè” o “Rio Sordo”, ma se preferite Barolo Chianti, Brunello Cirò, Cannonau, Etna, e via dicendo, basta che sia proprio buono.  Per carità niente cabernet o merlot!