Veal Chops, With Fresh Basil
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4veal chops
- Flour for dredging
- 2tablespoons olive oil
- 1medium onion, sliced
- 1clove garlic, minced
- 4tablespoons prosciutto, chopped
- ½cup fresh basil leaves
- ¼pound mushrooms, sliced or left whole if small
- ¼ to ½cup dry white wine
- Coarse salt and freshly ground pepper to taste
Preparation
- Step 1
Dredge the chops lightly with flour. In a large skillet, brown chops. Remove them and set aside. Add the onion and soften with the garlic and prosciutto.
- Step 2
Return the chops to the skillet, overlapping them slightly if necessary. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked. They should be pink in the middle.
- Step 3
Remove the chops from the pan. Add the wine, salt and pepper and bring to a boil. Cook for two to three minutes. Return the chops to the pan, and heat through. Sprinkle with reserved basil and serve.
- This dish is good with noodles or rice.
Private Notes
Comments
I agree. Not enough sauce.
This is a fabulous dish. I modified it as follows: I probably used 4 tbsp of olive oil and I cooked the mushrooms down before adding the browned chops. After returning chops to the pan I covered it for the 30 min or so. I used 1/2 lb. of mushrooms and added about 1/2 cup of heavy cream at the end to juice the sauce Fabulous!
Easy, but the basil flavor doesn't come through. Would have liked more sauce...