| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pan-Roasted Veal Chops with Sage and Mushrooms

4 center-cut (1/2-inch thick) rib veal chops
Salt and freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil
1 cup parboiled pearl onions (frozen are fine)
12 ounces fresh mushrooms, sliced (such as cremini, portobella,
shiitake, oyster, or any combination)
1/4 cup dry white wine
1 cup each beef and veal stock
3 tablespoons chopped fresh sage leaves
2 ounces prosciutto ham, thinly sliced - julienne

1. Season the veal chops with the salt and pepper.
2. 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.
3. 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.
4. 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.
5. Serve the chops on individual plates with some of the sauce spooned over each.

Makes 4 servings.

||| Save this Recipe on Delicious |||