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Pan-Roasted Veal Chops with Sage and Mushrooms recipe

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

  • Season the veal chops with the salt andpepper.
  • Heat the oil in a large, deep skilletover medium heat. Add the veal chops, and brown 3 to 4 minuteson each side, until nicely browned. Remove from the pan.
  • In the same pan, saute the onions in thepan juices 3 to 4 minutes, or until the mushrooms begin to wilt.Add the white wine and reduce until the wine evaporates. Addthe 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 cookan additional 10 minutes.
  • Serve the chops on individual plates withsome of the sauce spooned over each.

    Makes 4 servings.

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