Try this Veal Chops with Mustard Sage Sauce recipe, or contribute your own.
Suggest a better descriptionMelt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm. Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve. Serves 2. Bon Appetit March 1993
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 1 servings | ||
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Calories: 373 | ||
Calories from Fat: 317 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 20g | 100 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 90.5mg | 28 % | |
Sodium 608.2mg | 21 % | |
Potassium 285.7mg | 8 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 10.2g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 373
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