Veal Chops with Prosciutto, Mushrooms and Sage
2 1" thick veal chops 2 lg mushroom caps, portobello, sliced 1/2 cup white wine 1/4 cup beef stock 3/4 cup veal or chicken stock 2 Tbsp sage leaves, rubbed 3 slices prosciutto ham, julienned 1/4 cup chives, snipped olive oil
Brown the chops in some olive oil until they are very well browned on both sides. Remove from pan and reserve.
Discard about 2/3 of the oil in the pan. In the In the same pan, brown the mushrooms briefly, add the wine, and simmer the mushrooms until the liquid is reduced to 1/4 of the original volume. Add the stocks, the sage, the prosciutto, and and the chives. Return the chops to the pan and cook, covered, for 5 - 10 minutes on each side until the chops are done. Remove the lid and reduce the liquid to the desired consistency.
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