RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6005
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| Recipe Name: |
Veal Chops Stuffed with Prosciutto and Porcini - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
Italian |
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: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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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: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
1 to taste salt and pepper
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Directions:
Place mushrooms in small bowl. Add hot water and let soak 30 minutes. Remove mushrooms from liquid and rinse thoroughly. Reserve liquid. Chop mushrooms, discarding any hard parts. Strain liquid through sieve lined with several layers of dampened cheese cloth.
Melt butter with oil in heavy large skillet over medium heat. Add onions and sauté 2 minutes. Add mushrooms, 1 1/2 tablespoons of reserved soaking liquid, salt and pepper. Cover and cook 2 minutes. Remove from heat. Mix in prosciutto. (Can be prepared 1 day ahead. Cover and refrigerate. Bring stuffing to room temperature before using.)
Preheat oven to 350 degrees. Starting at center of side opposite of bone of veal chop, cut 1-inch-long, 1-inch-deep slit. Move knife in arc to create a pocket 3/4 through meat. Repeat cutting procedure with remaining chops. Spoon stuffing into pockets. Skewer closed with toothpicks if necessary.
Heat oil in heavy skillet over high heat. Add chops and brown well, about 1 minute per side. Reduce heat to medium and cook 3 minutes per side. Transfer skillet to oven and cook chops to desired degree of doneness, 25 minutes for medium.
Transfer chops to plates. Tent with foil to keep warm. Pour off all but 1 tablespoon of oil from skillet. Place skillet over medium heat. Add wine and remaining soaking liquid and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 1/2 cup, about 5 minutes. Season with salt and pepper. Pour sauce over chops and serve. Or, put 1 to 2 tablespoons of the sauce on the place, place chops on top of the sauce. |
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| Nutrition per Serving: |
| Calories: |
784 |
Total Carbs: |
10.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
295.4 |
Fat: |
52.0 |
Protein: |
66.65 |
| Fiber: |
4.41 |
Sodium: |
665.46 |
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