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.
Recipe courtesy of Gerard Vie, Les Trois Marches, Versailles, France