Veal Chop with Mushroom Cream Sauce

Veal Chop with Mushroom Cream Sauce

2ea Veal chop pounded ¼ in thick
6 leaf’s of fresh Sage
1 clove of garlic Diced
1T Shallots diced
1 T Dijon Mustard
6ea Cipollini Onion
1C Mushroom TBA
½ C Cream
½ c White wine
1 C Swanson Beef Broth
¼ Swanson Vegetable broth
Salt and pepper tt
2T Olive oil
3 T Butter

Small sauté to heat and add a drizzle of olive oil. Add the clean Cipollini onions. Sautee on medium heat until the onions start to brown. Add the chopped sage leaf and a pinch of chopped garlic. Add ¼ c vegetable broth and cover. Cook on low heat until the onions are tender. Set aside.

Large sauté pan to heat. Add a drizzle of olive oil. Season the veal on both sides with salt and pepper
Add veal and sear on hi heat until a crust forms. Flip and repeat.
Remove the scaloppini to a plate and put the plate.
Add the Mushrooms to the pan with 1 T butter and cook until caramelized. Add shallots and garlic to the sauté pan and allow them to soften for ~30 seconds
Deglaze the pan with the white wine, and then add the beef stock
Reduce the liquid by half, and then add the Dijon mustard
Stir to combine, and then add the cream
Reduce, until the sauce reaches the desired consistency
Taste the sauce and season with salt and pepper. Add the Veal back to the pan to finish cooking if need be and warm thru.

Veal Chop with Mushroom Cream Sauce

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