Ilove this recipe! The combination of flavors is wonderful. Fresh sage is crisped in butter and used as a garnish, and its flavorful butter is used to sauté the mushrooms.
PREP TIME: 10 MINUTES • COOK TIME: 25 MINUTES
4 SERVINGS
1. In a large skillet over medium-high heat, melt the butter. When the butter stops bubbling, add the sage leaves. Cook for 1 minute, until lightly crisp. Remove the sage with a slotted spoon and transfer to paper towels to drain.
2. Add the mushrooms to the skillet and sprinkle with salt and pepper. Cook, stirring frequently, about 5 minutes, until lightly browned and most of the liquid has evaporated. Transfer to a plate and cover with foil to keep warm.
3. Rinse out the skillet. Season the veal chops with salt and pepper. Heat the olive oil over medium-high heat. Add the veal chops and cook for 10–15 minutes, until the internal temperature registers between 120° and 125°F on an instant-read thermometer. Remove the chops from the skillet and cover with foil.
4. Return the mushrooms to the skillet. Cook for 3 minutes to warm through. Serve the chops smothered with mushrooms. Garnish with the sage leaves.
PER SERVING
carbs: 4.5 grams; Net Carbs: 4 grams;
fiber: 0.5 gram; protein: 86.5 grams; fat: 32.5 grams; calories: 673
PHASES 1–4