A quick, delicious, and incredibly simple to prepare supper that will impress any guest. They will believe they are in Italy if you serve with a side of spaghetti!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 555 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 838 mg |
| Sugars | 2 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Ended up better than I expected.
I agree with the other reviewer who called this “bland”. I would have thought it would have more flavour with the red wine sauce and rosemary. But it is missing more flavour. Also, it took forever to get the sauce to reduce so I think the sauce needs to have more flavour and not as much red wine. I wouldn’t make this again.
Delicious. Made exactly like the recipe said Juicy I took the chops out 5 min after the sauce was simmering so they would not overcook
Super easy and absolutely delicious!
Boring and absolutely tasteless.
I don’t know what went wrong. Pretty well followed the recipe to a “T”. Added some garlic and shallots. Had an old cast iron pot I used as a Dutch oven to let it simmer in. Was tough and very bland. Veal is a very mild flavour but I figured the wine, garlic etc would infuse some flavour. No such luck. My wife and I were both very disappointed. Hadn’t cooked veal in years so was really looking forward t this. Have to keep looking I guess.
I don’t know what went wrong. Pretty well followed the recipe to a “T”. Added some garlic and shallots. Had an old cast iron pot I used as a Dutch oven to let it simmer in. Was tough and very bland. Veal is a very mild flavour but I figured the wine, garlic etc would infuse some flavour. No such luck. My wife and I were both very disappointed. Hadn’t cooked veal in years so was really looking forward t this. Have to keep looking I guess.
Used white wine, not having red. But marvelous and easy.
I made a few adjustments. I omitted the broth, and threw in shitake mushrooms and onion, half and half. I added a few tablespoons of butter to caramelize the onions. The drippings were thickened with cornstarch…then I added the wine. The chops were set on top and kept warm. I wilted a bag of spinach with a few tablespoons of olive oil and garlic salt. It was a hit!
I used fruit flavored vinegar instead of wine. It was really ready before I was with the rest of the meal.
Reduced the wine and used only 1/4 cup of red wine. I’d make it again for sure.
I didn’t have red wine so substituted red wine vinegar. Yes, will make this again.
The most important contributions here are the step processes and the cooking times. After that, I think one could feel confident to vary ingredients as they wish. For instance, it doesn’t matter what kind of mushrooms you use, and you could substitute the rosemary with thyme, or sage. And I used red wine because it was open but white would have been nice as well. One big miss, in my opinion, is not including a thickening agent to the final sauce after the red wine is added. I added some Wondra flour and some butter) My chops are out after 10 minutes and resting under foil. And now I am looking at almost 2 cups of liquid that has to boil down. Everything else is done; roasted veggies, orzo pasta. In hindsight, I would timed my sides differently. There wasn’t even any time to put the chops back into the sauce, which by then is reduced and thick just how I want it- no more reduction needed. So I had to serve the chops without a second check for doneness. Lucky for me, they were medium after 3 minutes on each side, 10 minutes under simmer and out and covered for at least 10 more. Thanks for the help on this!
Delicious!! ?????? I added salt, pepper, garlic and some Sazon goya to the chops prior to browning them. I also simmered some grape tomatoes and fresh spinach, for the last couple of minutes …in addition to the mushrooms. Lastly I sautéed some green pepper, onion and more mushrooms and added them to the finished product. I served a small red potato cooked in my air fryer. Yummy ??
This is such an easy and delicious recipe! I’ve made it twice now, and the only thing I’ve done differently is use veal cutlet and season it with salt and ground pepper prior to cooking. I like easy, and this is as easy and as good as it gets!
I did not care for this at all! It lacked taste and texture. It was more like mushroom soup with a tasteless chop. Will NOT make again.
I thought that this recipe was just ok. The veal chops really didn’t have much taste at all. The taste was all in the sauce which was tasty BTW. I think that I’d try it again and try it with chicken or pork tenderloin? I’m not sure.
great – good flavor
I used baby bellas instead of Portobellos and I didn’t have wine so In used Balsamic vinegar. It was tender and delicious and easy to make
The liquid broth is really good. I used shoulder chops, but next time i’m going to a butcher to get thick pieces of veal. I’m going to try to make the reduction to top veal scalopini.
I actually substituted veal shoulder and braised it in a Dutch oven for a few hours real low and it came out delicious,