6

Pepper-Crusted Veal with Sauteed Mushrooms

Total Time
20 min
Prep
12 min
Cook
8 min
Serves
4
Difficulty
Difficult
The intensity of cracked black pepper and the mild earthiness of fresh mushrooms add both a jolt of flavor and mellow finish to veal.
Ingredients

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

rosemary

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

cornstarch

2 tsp

long grain cooked 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.
Notes
If you're not a veal lover, this dish works just as well with pork or chicken.

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