Italian Recipe ⇉ Veal Chop with Portabello Mushrooms

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

• 5 tablespoons olive oil, divided
• 1 tablespoon butter
• 2 veal chops
• 1 portobello mushroom, sliced
• 1 ½ cups chicken broth
• 1 ½ teaspoons fresh rosemary, chopped
• ½ cup red wine

Cooking Directions

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.

Nutrition Facts

• calories554.9
• carbohydrateContent5.2 g
• cholesterolContent97.5 mg
• fatContent45.2 g
• fiberContent0.9 g
• proteinContent21.7 g
• saturatedFatContent10.2 g
• sodiumContent838.4 mg
• sugarContent2.1 g