Veal Chops, With Fresh Basil

Ingredients

• 4 veal chops
• Flour for dredging
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 clove garlic, minced
• 4 tablespoons prosciutto, chopped
• ½ cup fresh basil leaves
• ¼ pound mushrooms, sliced or left whole if small
• ¼ to ½ cup dry white wine
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    339 calories; 20 grams fat; 6 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 30 grams protein; 122 milligrams cholesterol; 369 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Dredge the chops lightly with flour. In a large skillet, brown chops. Remove them and set aside. Add the onion and soften with the garlic and prosciutto.
2. Return the chops to the skillet, overlapping them slightly if necessary. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked. They should be pink in the middle.
3. Remove the chops from the pan. Add the wine, salt and pepper and bring to a boil. Cook for two to three minutes. Return the chops to the pan, and heat through. Sprinkle with reserved basil and serve.

• This dish is good with noodles or rice.

30 minutes