Veal Chops With Sage-Balsamic Sauce And Warm Mushroom Salad Recipe

Name: Veal Chops With Sage-Balsamic Sauce And Warm Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Veal:; 1/4 cup balsamic vinegar; 2 tablespoons fresh lemon juice; 1/4 teaspoon freshly ground black pepper; 2 teaspoons extravirgin olive oil; 1 teaspoon grated lemon rind; 2 teaspoons chopped fresh sage; 2 garlic cloves, minced; 4 (8-ounce) veal chops, trimmed; Cooking spray; 1/8 teaspoon salt; Salad:; 1 large Walla Walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 pound); 1 pound portobello mushrooms, stemmed; 1/4 cup low-sodium soy sauce or tamari; 1 tablespoon fresh lemon juice; 1 teaspoon honey; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh flat-leaf parsley; 1/4 teaspoon freshly ground black pepper; Sauce:; 1 cup fat-free, less-sodium chicken broth; 1 teaspoon red currant jelly

Servings: persons

Veal:
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil
1 teaspoon grated lemon rind
2 teaspoons chopped fresh sage
2 garlic cloves, minced
4 (8-ounce) veal chops, trimmed
Cooking spray
1/8 teaspoon salt
Salad:
1 large Walla Walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 pound)
1 pound portobello mushrooms, stemmed
1/4 cup low-sodium soy sauce or tamari
1 tablespoon fresh lemon juice
1 teaspoon honey
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
Sauce:
1 cup fat-free, less-sodium chicken broth
1 teaspoon red currant jelly

1
To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally.
2
Preheat broiler.
3
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops from marinade, reserving marinade. Sprinkle chops with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove chops from pan.
4
To prepare salad, place onion and mushrooms, gill sides up, on a broiler pan coated with cooking spray. Combine soy sauce, 1 tablespoon juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Broil 3 minutes; turn onion. Broil an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 teaspoon pepper; toss gently.
5
To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Veal:, 1/4 cup balsamic vinegar, 2 tablespoons fresh lemon juice, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Veal Chops With Sage-Balsamic Sauce And Warm Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veal Chops With Sage-Balsamic Sauce And Warm Mushroom Salad

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