Pepper-Crusted Veal with Sauteed Mushrooms
4
Points®
Total time: 20 min • Prep: 12 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
The intensity of cracked black pepper and the mild earthiness of fresh mushrooms add both a jolt of flavour and mellow finish to veal.
Ingredients
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
Rosemary
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
Cornstarch
2 tsp(s)
Cooked long grain brown rice
2 cup(s)
Instructions
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.
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