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Add a photoServings: 4
Ingredients
- 4 veal chops, or possibly at least 3/4" thick
- 1 1/2 tbsp. corn oil
- Some flour
- 2 ounce. prosciutto
- 2 teaspoon shallots
- 4 ounce shii-rake mushrooms (otherwise regular)
- 8-10 leaves of sage
- 1/4 c. white wine
- 2 c. veal stock
- Some butter
Directions
- 1. Oil the pan, medium heat.
- 2. Flour the chops.
- 3. Cook the chops in the pan 4 to 5 min on each side.
- 4. When done, set aside the chops in a hot place.
- 5. Put the prosciutto, mushrooms, shallots and 4 sliced sage leaves in the pan; cook them till the mushrooms are tender. Make sure not to burn the shallots (eventually add in some butter to finish cooking the mushrooms).
- 6. Deglaze with the wine, let it reduce by half.
- 7. Add in the veal stock and simmer for 1 minute.
- 8. Add in the chops in sauce to hot them.
- 9. Put the chops in a serving plate; finish the sauce by adding a dash of butter.
- 10. Pour the sauce over the chops, place the remaining sage leaves on top of the chops to decorate.
- 11. Serve and enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 253 | 90% |
| Total Fat 28.78g | 36% |
| Saturated Fat 15.48g | 62% |
| Trans Fat 0.02g | |
| Cholesterol 67mg | 22% |
| Sodium 560mg | 23% |
| Potassium 125mg | 4% |
| Total Carbs 0.71g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 3.54g | 6% |
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