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Ingredients
- 4 loin veal chops, 1/2 inch thick
- 1/2 c. seasoned flour
- 1 tbsp. butter
- 1 tbsp. vegetable oil
- 1/2 pound mushroom caps, cleaned
- 1/2 c. cooked pearl onions
- 1 c. sm. white potatoes, blanched
- 3 tbsp. Tia Maria liqueur
- 1 1/4 c. commercial thin brown sauce, heated
- Salt & pepper
Directions
- Preheat oven to 150 degrees. Dredge chops with flour and shake off excess. Heat butter and oil in large frying pan. When warm, add in chops and cook 6 to 7 min over medium heat.
- Turn veal over and season well, continue cooking 6 to 7 min. Remove chops and keep warm in oven. Add in mushrooms, onions and potatoes; stir and cook 3 to 4 min over medium heat. Season well. Stir in Tia Maria and cook 2 to 3 min over high heat. Add in brown sauce and correct seasoning; cook 2 min over medium heat. Pour sauce over veal and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 60 | 24% |
| Total Fat 6.77g | 8% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.09g | |
| Cholesterol 8mg | 3% |
| Sodium 35mg | 1% |
| Potassium 458mg | 13% |
| Total Carbs 45.42g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 24.97g | 17% |
| Protein 4.53g | 7% |
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