Veal Chops ‘En Papillote’

• 4 veal chops, ½ inch thick
• salt and freshly-ground black pepper
• 6

Season veal chops with salt and pepper and sauté gently in 4 tablespoons butter until they are golden on both sides (5 to 10 minutes). Remove and keep warm. Prepare a mushroom duxelles sauce as follows: add remaining butter to the pan and cook finely-chopped shallots and mushrooms gently in the frying pan with lemon juice and crushed garlic. Add dry white wine, tomato purée, salt and pep