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Tuscan-Style Veal Chops
Recipes
Tuscan-Style Veal Chops
4 servings
30 minutes total

Ingredients

  • 2 teaspoons fresh sage leaves
  • 2 tablespoons flour
  • ½ teaspoon seasoned salt
  • ¼ teaspoon pepper
  • Large zip-top bag
  • 1 ¾ lb veal chop
  • 2 tablespoons butter
  • 1 (6 oz) package sliced portabella mushrooms
  • 1 teaspoon roasted garlic
  • 2 teaspoons cooked, crumbled bacon
  • 2 teaspoons pine nuts
  • ¼ cup Marsala wine
  • 1 teaspoon Maggi liquid seasoning

Steps

    1. Wash sage and remove any tough stems. Place in herb chopper and chop. Set aside. Place flour, seasoned salt and pepper in zip-top bag. Seal tightly and shake to mix.
    2. Preheat large sauté pan on medium-high for 2–3 minutes. Add veal chops to bag and shake to evenly coat (wash hands). Set aside.
    3. Place butter in sauté pan and swirl to coat. Using tongs, place veal in pan (discard zip-top bag). Cook 9–10 minutes, turning every 3 minutes.
    4. Add mushrooms, garlic, bacon and pine nuts. Rotate veal to top of mushrooms. Cover and cook 2–3 minutes, stirring occasionally.
    5. Add wine, sage and Maggi. Reduce heat to low, cover and simmer 3–4 minutes and until veal is 145°F. Serve.

Amount per ¼ recipe serving: Calories 280, Total Fat 14g, Sat Fat 6g, Trans Fat 0g, Chol 110mg, Sodium 560mg, Total Carb 7g, Fiber 1g, Sugars 3g, Protein 26g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 10%