Publix Aprons

Tuscan Veal Chops

Tuscan Veal Chops
Total Time:
30 minutes


2 teaspoons fresh sage leaves, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Large zip-top bag
1 3/4 lb veal chop
2 tablespoons butter
1 (6-oz) package sliced portabella mushrooms
1 teaspoon roasted garlic
2 teaspoons cooked, crumbled bacon
2 teaspoons pine nuts
1/4 cup Marsala wine
1 teaspoon Maggi liquid seasoning


  1. Wash sage and remove any tough stems. Place in herb chopper and chop. Set aside. Place flour, seasoned salt and pepper in zip-top bag. Seal tightly and shake to mix.
  2. Preheat large sauté pan on medium-high for 2–3 minutes. Add veal chops to bag and shake to evenly coat (wash hands). Set aside.
  3. Place butter in sauté pan and swirl to coat. Using tongs, place veal in pan (discard zip-top bag). Cook 9–10 minutes, turning every 3 minutes.
  4. Add mushrooms, garlic, bacon and pine nuts. Rotate veal to top of mushrooms. Cover and cook 2–3 minutes, stirring occasionally.
  5. Add wine, sage and Maggi. Reduce heat to low, cover and simmer 3–4 minutes and until veal is 145°F. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 280kcal; FAT 14.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 560mg; CARB 7g; FIBER 1.00g; SUGARS 3g; PROTEIN 26g; CALC 2%; VIT A 0%; VIT C 0%; IRON 10%

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