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Veal Chops with Wild Mushrooms Recipe

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This recipe for Veal Chops with Wild Mushrooms, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Goldsmith
Added: Thursday, July 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 (6 oz.) lean veal loin chops (¾” thick)
½ c. fresh shiitake mushrooms, thinly sliced
½ c. fresh oyster mushrooms, thinly sliced *if you don’t want to use wild mushrooms, sub. 1 cup regular sliced mushrooms
1 c. canned no-salt-added chicken broth
½ c. evaporated skimmed milk
¼ c. (1 oz.) shredded reduced-fat Swiss cheese
1 tsp. minced fresh thyme
Vegetable cooking spray

Directions:
Directions:
- Coat a large nonstick skillet w/cooking spray; place over medium heat until hot. Add veal chops; cook 2-3 min. on each side or until browned. Remove chops from skillet. Drain and pat dry w/paper towels. Set chops aside. Wipe drippings from skillet w/paper towel.
- Coat skillet w/cooking spray; place over medium-high heat until hot. Add mushrooms; sauté until tender. Remove mushrooms from skillet, set aside.
- Return chops to skillet; pour broth over chops. Bring to a boil; cover, reduce heat, and simmer 20-25 min. or until chops are tender. Remove chops from skillet; set aside, keeping warm.
- Add milk to liquid in skillet. Bring to a boil; cook, stirring constantly, 1 min. or until thickened. Stir in mushrooms, cheese, and thyme. Cook, stirring constantly, until cheese melts. Spoon sauce evenly over chops. Serve immediately.

Number Of Servings:
Number Of Servings:
Yields 4 servings.

 

 

 

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