Directions

• In a saucepan, cook the potatoes in boiling salted water over medium-high heat.
• Once cooked, drain them and mash them with the hot milk and butter. Add the parsley.
• Preheat the oven to 180 ° C (350 ° F).
• In an ovenproof skillet, melt the butter, add the oil and sear the meat for 2 minutes per side over high heat.
• Bake for 12 to 15 minutes or until the meat has internal temperature of 55 ° C (130 ° F). Reserve.
• In another skillet, melt half the butter and sauté the mushrooms over medium heat.
• Remove the mushrooms from the pan and set aside
• In the same skillet, melt the remaining butter and drop the leek in it over low heat until it becomes translucent. De glaze with the cider and reduce by half.
• Add the cream and continue cooking over medium heat until the mixture becomes thicker. Salt and pepper.
• Pass through a sieve. Add the mushrooms.
• Serve one veal chop per person with the sauce, mashed potatoes and carrots sautéed in butter.