Pan-Roasted Veal Chops With Sage And Mushrooms

* Exported from MasterCook II *

PAN-ROASTED VEAL CHOPS WITH SAGE AND MUSHROOMS

Recipe By : COOKING LIVE SHOW #CL8727
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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, cleaned, sliced mushrooms
such as Cremini, Portobello,
Shiitake, Oyster, or any combination
1/4 cup dry white wine
1 cup beef and veal stock
3 tablespoons chopped fresh sage leaves
2 ounces Prosciutto ham, thinly sliced -- julienned


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.


Yield: 4 servings

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