Ingredients
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5 tablespoons olive oil, divided
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1 tablespoon unsalted butter
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2 veal chops
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1 portobello mushroom, sliced
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1 ½ cups chicken broth
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1 ½ teaspoons chopped fresh rosemary
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½ cup red wine
Directions
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Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Add chops; cook until browned, 2 to 3 minutes per side.
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Add mushrooms; cook 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat; cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over cooking, then returned to the skillet the final 1 minute.
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Drizzle with remaining 1 tablespoon olive oil. Serve.
Nutrition Facts (per serving)
| 555 | Calories |
| 45g | Fat |
| 5g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 555 | |
| % Daily Value * | |
| Total Fat 45g | 58% |
| Saturated Fat 10g | 51% |
| Cholesterol 98mg | 33% |
| Sodium 838mg | 36% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 22g | 43% |
| Vitamin C 0mg | 0% |
| Calcium 28mg | 2% |
| Iron 2mg | 8% |
| Potassium 602mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
