Portabello Veal Chop
We've got a shroom with a view for you. These veal chops are prepared with portobello and red for a mouth-watering meal that will make any and every occasion special. Chop to it!
Ingredients
- 5 tablespoon(s) olive oil, divided
- 1 tablespoon(s) butter
- 9 1/2 ounce(s) veal chops (2 -veal chops)
- 1 portabello mushroom, sliced
- 1 1/2 cup(s) chicken broth
- 1/4 floz chopped fresh rosemary
- 4 floz red wine
Instructions
- Heat 4 tbsp olive oil with butter in a saut pan over medium-high heat.
- Cook chops until browned, 2-3 minutes per side.
- Stir in mushroom slices; cook 1 minute.
- Add chicken broth and rosemary.
- Cover the pan and simmer 10 minutes.
- Stir in red wine, increase heat and cook, uncovered, until sauce is reduced by half.
- To prevent overcooking of the veal chops, they can be removed from the pan at any point, then returned to the pan for a final heating before serving.
- Plate the chops with the mushroom slices and sauce, drizzle with the remaining tbsp of olive oil and serve.
Nutrition
Calories: 1475.42kcalCarbohydrates: 11.13gProtein: 85.83gFat: 110.74gSaturated Fat: 28.22gCholesterol: 344.85mgSodium: 1759.09mgFiber: 1.16gSugar: 4.44g
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