Recipe - Pan-Roasted Veal Chops With Sage And Mushrooms

4 cup 1/2inchthick rib veal
chops
Salt and freshly ground
black pepper; to
Aste
3 tablespoon Pure olive oil
1 cup Parboiled pearl onions;
(frozen are fine)
12 ounce Fresh, cleaned, cut or sliced up
mushrooms
Such as Cremini, Portobello,
Shiitake, Oyster, or any
combination
One fourth cup Dry white wine
1 cup Beef and veal stock
3 tablespoon Chopped fresh sage leaves
2 ounce Prosciutto ham, thinly
cut or sliced up ; julienned

Season the veal chops with the salt and pepper. Heat the oil in a large,
deep skillet over medium heat. Add the veal chops, and brown 3 to 4 minutes
on each side, until nicely browned. Remove from the pan. In the same pan,
saute the onions in the pan juices 3 to 4 minutes, or until the mushrooms
begin to wilt. Add the white wine and reduce until the wine evaporates. Add
the veal stock, sage, and Prosciutto, and bring to a boil. Return the veal
chops to the pan and cover, leaving the lid slightly ajar. Reduce the heat
to low and cook an additional 10 minutes. 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.
Yield: 4 servings
Recipe By : COOKING LIVE SHOW #CL8727

Posted to MCRecipe Digest V1 #235

Date: Sat, 5 Oct 1996 15:58:31 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net