- 4 center-cut 1/2-inch-thick rib veal chops
- Salt and freshly ground black pepper, to taste
- 3 tablespoons pure olive oil
- 1 cup parboiled pearl onions, (frozen are fine)
- 12 ounces fresh wild mushrooms, cleaned, sliced mushrooms
- such as Cremini, Portobello,
- Shiitake, Oyster, or any combination
- ¼ cup dry white wine
- 1 cup beef and veal stock
- 3 tablespoons chopped fresh sage leaves
- 2 ounces Prosciutto ham, thinly sliced, julienned
1. 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.
2. Yield: 4 servings
Pan-roasted veal chops with sage and mushrooms. To import, drag image to your MacGourmet recipe box.