Few hours before cooking, season the veal chops with salt and pepper, and chill in the refrigerator.
Clean the morel mushrooms, season with salt and pepper, and saute in 1 tablespoon of butter for 2 minutes.
Combine the veal stock and wine, bring to a boil and then simmer until it is reduced by half. Add 1 tablespoon of butter, morel mushrooms and chestnuts, bring to a boil then simmer while cooking the veal. Adjust the seasoning if necessary.
Saute the veal chops in the remaining 1 tablespoon butter. Allow at least 4 minutes per side for 1 1/2-inch thick chops. The veal should be cooked medium rare. Check for doneness.
Parboil the vegetables in salted water for several minutes. They should be somewhat firm to retain their flavor, not too soft. Just before serving, saute the vegetables in butter, and season with salt and pepper, to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	212.55 Kcal (890 kJ)
Calories from fat	84.89 Kcal
		% Daily Value*
Total Fat	9.43g	15%
Cholesterol	22.9mg	8%
Sodium	257.23mg	11%
Potassium	813.95mg	17%
Total Carbs	28.05g	9%
Sugars	11.32g	45%
Dietary Fiber	7.24g	29%
Protein	5.54g	11%
Vitamin C	42.7mg	71%
Vitamin A	0.6mg	20%
Iron	6.7mg	37%
Calcium	102.8mg	10%

Amount Per 100 g
Calories	56.96 Kcal (238 kJ)
Calories from fat	22.75 Kcal
		% Daily Value*
Total Fat	2.53g	15%
Cholesterol	6.14mg	8%
Sodium	68.93mg	11%
Potassium	218.12mg	17%
Total Carbs	7.52g	9%
Sugars	3.03g	45%
Dietary Fiber	1.94g	29%
Protein	1.48g	11%
Vitamin C	11.5mg	71%
Vitamin A	0.2mg	20%
Iron	1.8mg	37%
Calcium	27.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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