Veal Chop with Portabello Mushrooms
Recipe information
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Cooking:
15 min.
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Servings per container:
2
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Source:

Ingredients for - Veal Chop with Portabello Mushrooms

1. Olive oil, divided - 5 tablespoons
2. Butter - 1 tablespoon
3. Veal chops - 2
4. Portobello mushroom, sliced - 1
5. Chicken broth - 1 ½ cups
6. Fresh rosemary, chopped - 1 ½ teaspoons
7. Red wine - ½ cup

How to cook deliciously - Veal Chop with Portabello Mushrooms

1. Stage

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. Stage

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. Stage

Drizzle with remaining 1 tablespoon olive oil, and serve.