Savory Veal Chops
|Loin veal chops||5 Ounce|
|Dried italian seasoning||1⁄2 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Bouillon granules||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Dried rosemary||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
Trim excess fat from veal chops.
Sprinkle veal chops with Italian seasoning and pepper.
Coat a large skillet with cooking spray, add oil, and place over medium-high heat until hot.
Add veal to skillet, and cook 3 to 4 minutes on each side or until browned.
Remove veal from skillet, and drain on paper towels set aside.
Wipe skillet dry with a paper rowel.
Add water, wine, bouillon granules, and garlic to skillet.
Bring to a boil, stirring to dissolve bouillon, reduce heat, and simmer 2 minutes.
Place onion in bottom of a 12- x 8- x 2-inch ba'king dish; top with veal chops.
Pour wine mixture over chops.
Sprinkle with mushrooms and rosemary.
Cover and bake for 25 minutes until veal chops are tender.
Sprinkle with parsley, and serve immediately.