RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4826
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| Recipe Name: |
Pan-Roasted Veal Chops with Sage and Mushrooms - Copy |
| Source: |
Sara Moulton, FoodTV |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.30
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Roasted Garlic and Roasted Tomato and Goat Cheese Salad |
| Comments: |
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Ingredients:
1 to taste salt and pepper
3 Tablespoons oil, olive
12 Ounce(wt)s mushrooms Cremini, Shiitake
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Directions:
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, sauté 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 . |
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| Nutrition per Serving: |
| Calories: |
232 |
Total Carbs: |
7.6 |
Net Carbs: |
5.6 |
| Cholesterol: |
35.9 |
Fat: |
16.9 |
Protein: |
14.00 |
| Fiber: |
1.95 |
Sodium: |
210.71 |
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