Pan-Roasted Veal Chops with Sage and Mushrooms
| Yield: | 1 Servings |
| Categories: | Main Dishes |
| 4 | c | 1/2-inch-thick rib veal chops |
| Salt and freshly ground black pepper; to | ||
| Aste | ||
| 3 | tb | Pure olive oil |
| 1 | c | Parboiled pearl onions; (frozen are fine) |
| 12 | oz | Fresh, cleaned, sliced mushrooms |
| Such as Cremini, Portobello, | ||
| Shiitake, Oyster, or any combination | ||
| 1/4 | c | Dry white wine |
| 1 | c | Beef and veal stock |
| 3 | tb | Chopped fresh sage leaves |
| 2 | oz | Prosciutto ham, thinly sliced; julienned |
Advertisement