Veal chops are braised in white wine, beefand veal stock, with pearl onions, mushrooms, a julienne of prosciuttoand fresh sage.
Recipe: Pan-Roasted VealChops with Sage and Mushrooms
4 center-cut (1/2-inch thick) rib vealchops
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
Makes 4 servings.
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