Pepper-Crusted Veal with Sauteed Mushrooms
- Total Time
The intensity of cracked black pepper and the mild earthiness of fresh mushrooms add both a jolt of flavor and mellow finish to veal.
uncooked lean veal loin1 pound(s), four 4 oz center-cut chops, about 1-inch thick each
black pepper4 tsp, cracked, or seasoned steak and chop rub
rosemary4 tsp, fresh, chopped, or 1 tsp dried
button mushrooms1 cup(s), or wild mushrooms, sliced
fat free chicken broth¾ cup(s), or fat-free beef broth
cooked brown rice2 cup(s)
- 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).
- Press pepper and rosemary into both sides of veal; set aside.
- 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.
- 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.