Pan-roasted veal chops with sage and mushrooms
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | 1/2-inch-thick rib veal chops |
| Salt and freshly ground black pepper; to | ||
| Aste | ||
| 3 | tablespoons | Pure olive oil |
| 1 | cup | Parboiled pearl onions; (frozen are fine) |
| 12 | ounces | Fresh, cleaned, sliced mushrooms |
| Such as Cremini, Portobello, | ||
| Shiitake, Oyster, or any combination | ||
| ¼ | cup | Dry white wine |
| 1 | cup | Beef and veal stock |
| 3 | tablespoons | Chopped fresh sage leaves |
| 2 | ounces | Prosciutto ham, thinly sliced; julienned |
Directions
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@...>