Recipe ingredients and directions:
4 veal chops
salt and pepper
1 lb portabello mushrooms (caps only)
1/2 cup fresh sage chopped
1/2 cup dry white wine
Season veal and panfry in hot olive oil until browned on both sides.
Remove meat from pan and add sliced mushrooms and sage and cook 3
minutes. Return meat to pan and add the wine and cook until veal
is done and wine has reduced, about 5 to 10 minutes more.
Category: Beef Veal Recipes