CHEF JEFF — ONE BYTE AT A TIME: Veal Chop with MushroomsThis dish is simple enough for a quick dinner any time.
By: Herald Staff Report,
This dish is simple enough for a quick dinner any time.
Veal Chop with Mushrooms
Olive oil spray
2 7-ounce veal chops, fat removed
Salt and freshly ground black pepper
¼ pound sliced portobello mushrooms (1 cup)
1 tablespoon flour
½ cup fat-free, low-salt chicken broth
1 tablespoon heavy cream
1/8 teaspoon ground nutmeg
Heat nonstick skillet that fits chops in one layer over medium-high heat. Spray with olive oil. Saute for 5 minutes. Turn and salt and pepper cooked side. Saute second side 5 minutes. Meat thermometer should read 145 degrees for medium-rare. Remove to plate. Cover with foil or inverted plate to keep warm. Add mushrooms to skillet. Sprinkle with flour. Toss to coat with flour. Add chicken broth. Cook 1 minute. Sauce will thicken. Add cream, nutmeg and salt and pepper to taste. Immediately remove from heat. Spoon over chops.
Yield: Serves 2.
Note: You can substitute chicken breasts for veal.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.