Veal Chop With Portabello Mushrooms Recipe

Cooking Directions

• STEP 1.Season the veal chop with salt and pepper on both sides.
• STEP 2.Heat a skillet over medium-high heat and add olive oil.
• STEP 3.Sear the veal chop for about 3-4 minutes on each side until browned and cooked to your desired doneness.
• STEP 4.Remove the veal chop from the skillet and set aside.
• STEP 5.In the same skillet, add butter and garlic, and sauté until fragrant.
• STEP 6.Add sliced portabello mushrooms and cook until they release their moisture and become tender.
• STEP 7.Pour in the beef broth and red wine, and simmer until the liquid reduces by half.
• STEP 8.Stir in the heavy cream and cook for another minute.
• STEP 9.Season the mushroom sauce with salt and pepper to taste.
• STEP 10.Place the veal chop back into the skillet and spoon the mushroom sauce over it.
• STEP 11.Cook for an additional minute to heat through.
• STEP 12.Serve the veal chop with portabello mushrooms hot, garnished with fresh parsley.
• STEP 13.Enjoy!

Cooking Tips

• Make sure to let the veal chop rest for a few minutes before slicing and serving to allow the juices to redistribute.
• For a deeper flavor, you can marinate the veal chop in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the mushroom sauce and cook until thickened.
• Feel free to customize the seasoning of the veal chop and mushroom sauce with your favorite herbs and spices.

Storage and Serving

• Leftover veal chop with portabello mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the veal chop in a skillet over low heat, adding a splash of broth or water to prevent it from drying out.
• Serve the reheated veal chop with the mushroom sauce and any additional sides you desire.
• This dish pairs well with roasted potatoes, creamy mashed potatoes, or a side of steamed vegetables.