Photo of Pepper-Crusted Veal with Sauteed Mushrooms by WW

Pepper-Crusted Veal with Sauteed Mushrooms

Points® value
Total Time
20 min
12 min
8 min
The intensity of cracked black pepper and the mild earthiness of fresh mushrooms add both a jolt of flavour and mellow finish to veal.


Uncooked lean veal loin

1 oz, four 4 oz center-cut chops, about 1-inch thick each

Black pepper

4 pinch(es), cracked, or seasoned steak and chop rub


4 tsp(s), fresh, chopped, or 1 tsp dried

Button mushrooms

1 cup(s), or wild mushrooms, sliced

Fat free chicken broth

¾ cup(s), or fat-free beef broth


2 tsp(s)

Cooked long grain brown rice

2 cup(s)


  1. Butterfly the veal chops by slicing crosswise into the chop nearly, but not completely, through the other side (like an English muffin). Fold back the top portion to form a butterflied chop (it should resemble an open notebook).
  2. Press pepper and rosemary into both sides of veal; set aside.
  3. Coat a large skillet with cooking spray and set pan over medium-high heat. Add mushrooms; sauté until tender and releasing juices, about 3 minutes. Remove mushrooms from pan and set aside.
  4. Add veal to the pan and sauté until golden brown, about 2 minutes per side. Return mushrooms to pan. Dissolve cornstarch in broth and add to pan. Simmer until sauce thickens, about 1 minute. Serve over rice. Yields about 1 veal chop, 1/4 cup of sauce and 1/2 cup of rice per serving.