Veal Chop Balsamico
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 4 | each |
veal chops
(6 ounces each, 3/4 inch thick) |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
white wine
|
*
|
| ¼ | cup |
balsamic vinegar
|
|
| 1 | x |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 4 | each |
veal chops
(6 ounces each, 3/4 inch thick) |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
white wine
|
*
|
| 59 | ml |
balsamic vinegar
|
|
| 1 | x |
salsa
|
*
|
Directions
- Heat the oil in a large skillet until very hot. Add the veal chops and sear them well on both sides.
Season to taste with salt and pepper; add the wine.
- Reduce the heat and cook the chops until they are slightly underdone and still juicy, about 6 minutes.
Remove the chops from the skillet, cover, and keep warm.
- Add the vinegar to the oil and juices remaining in the skillet. Stir the liquid, scraping any browned bits from the pan, until it is reduced to a glaze.
Pour 1 tablespoon over each veal chop and garnish with salsa.
