LIVE
Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For a more affordable alternative, use pork loin chops cut into 1/4-inch-thick slices instead of veal. To slice pork easily, place it in the freezer for 15 minutes before slicing.

Bruce Aidells
Recipe by Cooking Light October 2005

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
4 servings (serving size: 2 veal slices and 1/4 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl; sprinkle evenly over veal.

    Advertisement
  • Heat 1 teaspoon oil and 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add half of veal to skillet. Cook 1 minute on each side or until lightly browned. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining olive oil, butter, and veal.

  • Reduce heat to medium. Add the chopped shallots and presliced mushrooms to pan, and cook 1 minute. Add Irish whiskey, scraping pan to loosen browned bits. Add broth and sherry; simmer 3 minutes or just until sauce begins to thicken. Return veal to pan. Cover and simmer 1 minute or until thoroughly heated. Place veal on a serving platter, and top with mushrooms and sauce. Sprinkle with chopped fresh parsley, if desired. Serve immediately.

Nutrition Facts

208 calories; calories from fat 43%; fat 10g; saturated fat 3.4g; mono fat 4.5g; poly fat 0.9g; protein 23.5g; carbohydrates 3.4g; fiber 1.1g; cholesterol 90mg; iron 1.4mg; sodium 433mg; calcium 26mg.
Advertisement