Veal Chop with Portabello Mushrooms

Veal Chop with Portabello Mushrooms

55
COOKINGQUEEN75 5

"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!"

Ingredients

40 m {{adjustedServings}} servings 555 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 45.2 g
  • 69%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 838 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

55
  1. 67 Ratings

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Outstanding - as fine as what I had in Rome with fond memories! Couldn't help but put my own spin on this by dredging the chops in flour before browning them, adding fresh sage and minced garlic...

Two words...Classy & Elegant!!! I found a bargain on veal chops at the local grocer, and couldn't wait to try this recipe. I feel that this recipe works perfectly for veal and maybe pork chops, ...

This recipe is fabulous just as it is. I have also modified the recipe by stuffing the Veal Chop with proccuetto, asiago cheese, and mozzerella. My friends and family loved it, made both ways.