Pan-roasted veal chops with sage & mushroom
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pan-roasted veal chops with sage & mushroom
  Veal    Mushrooms  
Last updated 6/12/2012 12:47:36 AM. Recipe ID 8378. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pan-roasted veal chops with sage & mushroom
 Categories: Main dishes, Cooking liv
      Yield: 1 Servings
 
 
        4    center-cut 1/2-inch-thick
  :          -rib veal chops
  :          Salt and freshly ground
  :          black pepper -- to taste
        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
  
  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
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 8378 (Apr 03, 2005)

[an error occurred while processing this directive]