Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad
Photo by Photography: Randy Mayor

Ingredients

  • 4 (8-ounce) veal chops, trimmed
  • 2 teaspoons chopped fresh sage
  • 1/8 teaspoon salt
  • 1 teaspoon honey
  • 2 teaspoons extravirgin olive oil
  • 1 pound portobello mushrooms, stemmed
  • Veal:
  • + 16 more ingredients
    • Cooking spray
    • Salad:
    • 2 tablespoons fresh lemon juice
    • 2 garlic cloves, minced
    • ¼ cup balsamic vinegar
    • 1 tablespoon chopped fresh chives
    • 1 teaspoon red currant jelly
    • Sauce:
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 teaspoon grated lemon rind
    • 1 cup fat-free, less-sodium chicken broth
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon freshly ground black pepper
    • 1 large Walla Walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 pound)
    • ¼ cup low-sodium soy sauce or tamari

To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally. Preheat broiler. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops...

View full recipe at My Recipes

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