Pan-roasted veal chops with sage & mushroom
Yield: 1 Servings
Ingredients:
- 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
Instructions:
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 Recipe By : COOKING LIVE SHOW #CL8727 From: "Jon And Angele Freeman"
