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Ingredients
- 4 c. 1/2-inch-thick rib veal chops
- Â Â Salt and freshly grnd black pepper, to
- Â Â Aste
- 3 Tbsp. Pure extra virgin olive oil
- 1 c. Parboiled pearl onions, (frzn are fine)
- 12 ounce Fresh, cleaned, sliced mushrooms
- Â Â Such as Cremini, Portobello,
- Â Â Shiitake, Oyster, or possibly any combination
- 1/4 c. Dry white wine
- 1 c. Beef and veal stock
- 3 Tbsp. Minced fresh sage leaves
- 2 ounce Prosciutto ham, thinly sliced, julienned
Directions
- Season the veal chops with the salt and pepper. Heat the oil in a large, deep skillet over medium heat. Add in the veal chops, and brown 3 to 4 min on each side, till nicely browned. Remove from the pan. In the same pan, saute/fry the onions in the pan juices 3 to 4 min, or possibly till the mushrooms begin to wilt. Add in the white wine and reduce till the wine evaporates. Add in 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 min. 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 332g | |
| Calories 922 | |
| Calories from Fat 687 | 75% |
| Total Fat 77.04g | 96% |
| Saturated Fat 20.41g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 126mg | 5% |
| Potassium 822mg | 23% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.63g | 0% |
| Protein 40.23g | 64% |
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