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My review
Veal Chop with Portabello Mushrooms
COOKINGQUEEN75
"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!"
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Ingredients
40 m servings 555 calsOriginal recipe yields 2 servings
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Directions
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- Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
- 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.
- Drizzle with remaining 1 tablespoon olive oil, and serve.
Nutrition Facts
Per Serving: 555 calories; 45.2 g fat; 5.2 g carbohydrates; 21.7 g protein; 97 mg cholesterol; 838 mg sodium. Full nutrition
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Reviews
Read all reviews 7286 Ratings
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Most helpful positive review
6/11/2009
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...
Most helpful critical review
4/13/2006
Very Bland. My husband did not like this tasteless dish at all.
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6/11/2009
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...
3/14/2006
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, ...
1/7/2011
This was by far an incredible dish and easy to make in a short time. I did make changes and take suggestions of others. I dip the chops in flour that I zipped up with salt, pepper, & garlic p...
10/12/2008
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.
1/22/2010
Wasn't sure if this would be a big hit, but it was at our house. It was so delicious! Thought I was at a fancy restaurant eating at a gourmet italian restaurant. We used pretty thick white ve...
9/11/2010
NOT BLAND AT ALL---EXCELLENT-JUST FOLLOW THE RECIPE---WOULD GIVE IT 6 STARS--gnfshn4