*  Exported from  MasterCook II  *
 
               PAN-ROASTED VEAL CHOPS WITH SAGE AND MUSHROOMS
 
 Recipe By     : COOKING LIVE SHOW #CL8727
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dishes                      Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      center-cut    1/2-inch-thick rib veal chops
                         Salt and freshly ground black pepper -- to 
 taste
    3      tablespoons   pure olive oil
    1      cup           parboiled pearl onions -- (frozen are fine)
   12      ounces        fresh, cleaned, sliced mushrooms
                         such as Cremini, Portobello,
                         Shiitake, Oyster, or any combination
      1/4  cup           dry white wine
    1      cup           beef and veal stock
    3      tablespoons   chopped fresh sage leaves
    2      ounces        Prosciutto ham, thinly sliced -- julienned
 
 
 Season the veal chops with the salt and pepper. Heat the 
 oil in a large, deep skillet over medium heat. Add the veal 
 chops, and brown 3 to 4 minutes on each side, until nicely 
 browned. Remove from the pan. In the same pan, saute the
  onions in the pan juices 3 to 4 minutes, or until the mushrooms
  begin to wilt. Add the white wine and reduce until the wine 
 evaporates. Add the veal stock, sage, and Prosciutto, and 
 bring to a boil. Return the veal chops to the pan and cover, 
 leaving the lid slightly ajar. Reduce the heat to low and cook 
 an additional 10 minutes. Serve the chops on individual plates, 
 with some of the sauce spooned over each, and accompanied 
 by Roasted Garlic and Roasted Tomato and Goat Cheese Salad.
 
 
 Yield: 4 servings
 
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