Veal Chop with Portabello Mushrooms recipe

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Ingredients

5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chops
1 portobello mushroom, sliced
1 ½ cups chicken broth
1 ½ teaspoons fresh rosemary, chopped
½ cup red wine

Nutrition Info

554.9 calories
carbohydrate: 5.2 g
cholesterol: 97.5 mg
fat: 45.2 g
fiber: 0.9 g
protein: 21.7 g
saturatedFat: 10.2 g
servingSize: -
sodium: 838.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.

  2. Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary, cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.

  3. Drizzle with remaining 1 tablespoon olive oil, and serve.

Recipe Yield

2 servings

Recipe Note

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

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