Veal Chop with Portabello Mushrooms

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!


Recipes · Cuisine · European · Italian


Prep Time: 15 mins
Cook Time: 25 mins
Servings: 2
Total Time: 40 mins
Yield: 2 servings

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
555 Calories
45g Fat
5g Carbs
22g Protein


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