Veal Chop with Portabello Mushrooms Recipe -
Veal Chop with Portabello Mushrooms Recipe
  • READY IN 40 mins

Veal Chop with Portabello Mushrooms

Recipe by  

"A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
  2. Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
  3. Drizzle with remaining 1 tablespoon olive oil, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 12, 2009

Outstanding - as fine as what I had in Rome with fond memories! Couldn't help but put my own spin on this by dredging the chops in flour before browning them, adding fresh sage and minced garlic as well as the rosemary, and using white wine rather than red. Also, not wanting to make a trip to the grocery store for one portobello mushroom, I substituted dried porcini mushrooms. I served this with "Risotto alla Milanese," also from this site. Simply memorable!

Most Helpful Critical Review
Sep 14, 2007

Very Bland. My husband did not like this tasteless dish at all.

Mar 14, 2006

Two words...Classy & Elegant!!! I found a bargain on veal chops at the local grocer, and couldn't wait to try this recipe. I feel that this recipe works perfectly for veal and maybe pork chops, but NOT on any form of steak. The rosemary gives the veal/sauce a nice woody/earthy flavor that could only be pulled off on veal or pork. The flavor would be lost to a steak or red meat of any kind. We served it with garlic herb potato wedges, and my husband was in heaven!!!!

Oct 12, 2008

This recipe is fabulous just as it is. I have also modified the recipe by stuffing the Veal Chop with proccuetto, asiago cheese, and mozzerella. My friends and family loved it, made both ways.

Jan 10, 2011

This was by far an incredible dish and easy to make in a short time. I did make changes and take suggestions of others. I dip the chops in flour that I zipped up with salt, pepper, & garlic powder. As I browned the chops ( in a out 3tbl butter & oil) I added scallions, onions, mushrooms, fresh Rosemary, black pepper & dried sage. Added white cooking wine & chicken broth. I also added 3 to 4 cloves of smashed garlic for flavor. Put in the oven at 350 for about 35 minutes in my Dutch oven pan and served with couscous. Amazing dish with gourmet flavors.

Jan 28, 2006

Fabulous! and Easy 5 star!

Sep 13, 2010


Jan 25, 2010

Wasn't sure if this would be a big hit, but it was at our house. It was so delicious! Thought I was at a fancy restaurant eating at a gourmet italian restaurant. We used pretty thick white veal loin chops and the rest of the recipe did not need much tweaking. I added a pinch sage and that was about it. I didn't put garlic in it as I didn't want to compromise the taste with the rosemary and red wine. Let me tell you I'll be inviting all my picky friends to dinner for this fine meal real soon. Thank you for posting it here. Yum Yum!


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  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 45.2 g
  • 69%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 838 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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