Recipe: Veal Chops with Prosciutto, Mushrooms and Sage

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.