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Receta Pan Roasted Veal Chops With Sage And Mushrooms
by Global Cookbook

Pan Roasted Veal Chops With Sage And Mushrooms
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Ingredientes

  • 4 c. 1/2-inch-thick rib veal chops
  •     Salt and freshly grnd black pepper, to
  •     Aste
  • 3 Tbsp. Pure extra virgin olive oil
  • 1 c. Parboiled pearl onions, (frzn are fine)
  • 12 ounce Fresh, cleaned, sliced mushrooms
  •     Such as Cremini, Portobello,
  •     Shiitake, Oyster, or possibly any combination
  • 1/4 c. Dry white wine
  • 1 c. Beef and veal stock
  • 3 Tbsp. Minced fresh sage leaves
  • 2 ounce Prosciutto ham, thinly sliced, julienned

Direcciones

  1. Season the veal chops with the salt and pepper. Heat the oil in a large, deep skillet over medium heat. Add in the veal chops, and brown 3 to 4 min on each side, till nicely browned. Remove from the pan. In the same pan, saute/fry the onions in the pan juices 3 to 4 min, or possibly till the mushrooms begin to wilt. Add in the white wine and reduce till the wine evaporates. Add in 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 min. 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.
  2. Yield: 4 servings