Recipes

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!
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Cuisine American

Servings 2 servings
Calories 1475.42 kcal

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

Keyword Beef, Butter, Mother’s Day, Valentine’s Day, Veal
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