Photo of Pepper-crusted veal with sauteed mushrooms by WW

Pepper-crusted veal with sauteed mushrooms

Total Time
20 min
12 min
8 min
The intensity of cracked black pepper and the mild earthiness of fresh button mushrooms and rosemary add both a jolt of flavor and mellow finish to lean veal loin chops. If you're not a veal lover, this recipe works just as well with pork or chicken. This one-pan dinner may seem fancy, but it doesn't get any easier. After the mushrooms are sautéed, set those aside, then use the same pan to cook the veal in all the delicious juices the mushrooms released. Thicken up some broth with a bit of cornstarch and cook it all together to create a silky, tasty pan sauce. Serving the veal and mushrooms over brown rice makes this a truly memorable, hearty meal that's ready in 20 minutes.


Uncooked lean veal loin

1 pound(s), four 4 oz center-cut chops, about 1-inch thick each

Black pepper

4 tsp, cracked, or seasoned steak and chop rub


4 tsp, 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

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.