Pan-roasted Veal Chops With Sage And Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, Main dishes | 1 | Servings | |
INGREDIENTS
| 4 | c | 1/2-inch-thick rib veal |
| chops | ||
| Salt and freshly ground | ||
| black pepper to | ||
| Aste | ||
| 3 | T | Pure olive oil |
| 1 | c | Parboiled pearl onions |
| frozen are fine | ||
| 12 | oz | Fresh, cleaned sliced |
| mushrooms | ||
| Such as Cremini, Portobello | ||
| Shiitake, Oyster or any | ||
| combination | ||
| 1/4 | c | Dry white wine |
| 1 | c | Beef and veal stock |
| 3 | T | Chopped fresh sage leaves |
| 2 | oz | Prosciutto ham, thinly |
| sliced julienned |
INSTRUCTIONS
Season the veal chops with the salt and pepper. Heat the oil in a large, deep skillet over medium heat. Add the veal chops, and brown 3 to 4 minutes on each side, until nicely browned. Remove from the pan. In the same pan, saute the onions in the pan juices 3 to 4 minutes, or until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Return the veal chops to the pan and cover, leaving the lid slightly ajar. Reduce the heat to low and cook an additional 10 minutes. Serve the chops on individual plates, with some of the sauce spooned over each, and accompanied by Roasted Garlic and Roasted Tomato and Goat Cheese Salad. Yield: 4 servings Recipe By : COOKING LIVE SHOW #CL8727 Posted to MC-Recipe Digest V1 #235 Date: Sat, 5 Oct 1996 15:58:31 -0500 From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1400
Calories From Fat: 324
Total Fat: 35.5g
Cholesterol: 577.6mg
Sodium: 4840.4mg
Potassium: 4324.7mg
Carbohydrates: 15.1g
Fiber: 3.2g
Sugar: 8.9g
Protein: 232.1g