Veal Chops with Portabello Mushrooms Tell a Friend

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  • 1 tablespoons - Butter
  • 2 whole - Veal Chops
  • 1 - Portabello Mushroom, Sliced
  • 1 1/2 cups - Chicken Broth
  • 1 1/2 teaspoons - Fresh Rosemary, Chopped
  • 1/2 cups - Red wine
  • Directions:

    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.

    Brief Description

    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!"

    Main Ingredient:

    Veal Chops

    Category:  Main Dish

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 25 min


    Obviously you can double, triple or quadruple the recipe if you’re really hungry, want leftovers or are having Ross and Jane over for dinner!


    Aunt Caren

    Posted By:


    Posted On:

    June 24, 2018

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