| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dishes, Cooking liv |
1 |
Servings |
INGREDIENTS
| 4 |
c |
1/2-inch-thick rib veal chops |
|
|
Salt and freshly ground black pepper; to |
|
|
Aste |
| 3 |
tb |
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 |
tb |
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>
A Message from our Provider:
“You can spurn God’s love for only so long”