Amazing - one of our favorites. Pair with a nice Pinot Noir.
Melt butter in heavy medium skillet over medium-high heat. Sprinkle veal with sage and ground pepper. Add to skillet and cook until brown, about 1 minute per side (or longer if thicker chops). 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.
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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 704 | ||
Calories from Fat: 427 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.4g | 63 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 263.1mg | 81 % | |
Sodium 1565.8mg | 54 % | |
Potassium 1174.7mg | 31 % | |
Total Carbohydrate 18.7g | 5 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 13.3g | ||
Protein 52.4g | 75 % | |
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: 704
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