Reviewed: Nov. 1, 2009

We did this recipe using dried rosemary instead of fresh and since we were out of wine, we substituted beer instead and it was dee-lish! very tasty!

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maelee

Cooking Level: Expert

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Reviewed: Jul. 24, 2009

Delicious! Only wish we'd used fatter chops so there was more to eat! Will definitely make again, probably add some shallots next time around. Fresh Rosemary was awesome w/it.

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Sorcha

Cooking Level: Intermediate

Home Town: Westfield, New Jersey, USA

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Reviewed: Jun. 23, 2009

Easy and tasty. I can't believe someone called it "bland". I served with a side salad, baked sweet potato, sliced tomatoes and and cantaloupe with basil. This one is saved to my recipes for future reference.

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KATHYCRUST

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Reviewed: Jun. 11, 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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 10, 2009

ONe of the best recipes I've ever made. My husband actually said, "it was good." He's super picky. I will keep this one in my arsenal!Update: made this again. Really have to be careful or you will overcook the veal. Came out perfect this time when I took it out at the same time I added the red win and added it back in the last min and reheated each side about 30 sec. this one came out perfect, again! Still the best dinner I've made from this site.

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jess in NY

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

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Reviewed: 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.

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Ms. Diane

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Reviewed: Aug. 2, 2008

This was my first time cooking veal. The recipe was fast and easy using ingredients on hand. I used dried rosemary and although the rosemary cooked for a while, it was still crunchy in the end; I will use fresh rosemary next time. The red wine really never reduced, maybe you need to add flour or cornstarch in the end? I loved the flavor of the mushrooms and rosemary. It would even make a great side dish without the veal. Will make again but I'll try to make the sauce thicker and use fresh rosemary.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Jun. 20, 2008

This was delicious and so easy. In fact, I am preparing to make it again tonight! I took the veal off the heat, then added the mushrooms, and sauce ingredients, and added the veal back at the end. I also served this topped with some carmelized red onions. It went well with the purple meat :)

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Sara

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 5, 2008

I made this with chicken. It was good although a tad on the bland side. i think thickening the sauce so it really stayed on would help.

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TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

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Reviewed: Nov. 11, 2007

I really liked this. The grocer only had the thin veal chops so I just reduced the cooking time and left them out of the pan for a bit...and non alcoholic wine was just as nice for the sauce. My Ol' man loved it too, thanks from both of us!

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CraZee A

Cooking Level: Expert

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Reviewed: Jul. 26, 2007

Excellent recipe. I actually ended up thickening up the sauce with some flour at the end, which gave it a bit more substance. The veal ended up very tender and was excellent.

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spuggy

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Reviewed: Jul. 17, 2007

Excellent! Thanks.

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DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 15, 2007

I just made this for my in-laws, my husband, and myself. we all enjoyed it very much! I substituted pork in place of veal chops, as my grocer did not have the veal. It was interesting in that the wine turned the pork purple, but the taste was fantastic, particularly for the ease of preparation!

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Jessica S.

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Reviewed: Jun. 21, 2007

Nice Recipe, thanks.

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miruzzi

Cooking Level: Expert

Living In: Unspecified, Malta Island, Malta

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Reviewed: Jun. 8, 2007

My family and I really enjoyed this recipe, especially my 6 year old daughter. I plan to prepare this dish again within the next week. Delicious!

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8328167176

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Reviewed: Mar. 4, 2007

Wonderful! This one certainly stays in my cookbook!

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Jan. 30, 2007

it tasted just as good, if not better than a very expensive restaurant. It was easy to make and fast.

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boopa

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Reviewed: Jan. 28, 2007

Sorry but we were disappointed with this recipe. We thought it was very bland and for such an expensive type of meat, I was expecting something much more. Thanks for letting us try

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