Veal Chop with Portabello Mushrooms Recipe
- 5 tablespoons olive oil, divided
- 1 tablespoon butter
- 2 veal chops
- 1 portobello mushroom, sliced
- 1 1/2 cups chicken broth
- 1 1/2 teaspoons fresh rosemary, chopped
- 1/2 cup red wine
step 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.
step 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.
step 3: Drizzle with remaining 1 tablespoon olive oil, and serve.