Pan-Roasted Veal Chops with Sage and Mushrooms

1. 1

   Season the veal chops with the salt and pepper.

2. 2

   Heat the oil in a large, deep skillet over medium heat.

3. 3

   Add the veal chops, and brown 3 to 4 minutes on each side, until nicely browned.

4. 4

   Remove from the pan.

5. 5

   In the same pan, saute the onions in the pan juices 3 to 4 minutes, or until the mushrooms begin to wilt.

6. 6

   Add the white wine and reduce until the the wine evaporates.Add the veal stock, sage, and Prosciutto, and bring to a boil.

7. 7

   Return the veal chops to the pan and cover, leaving the lid slightly ajar.

8. 8

   Reduce the heat to low and cook an additional 10 minutes.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.