1/2 cup chicken stock, recipe follows
Rinse the mushroom pieces under cold running water to rid them of sand. If the pieces are small, drop them into a small bowl of water, swish them around, and let the particles settle. Immediately scoop up the pieces. Repeat twice more. Soak the rinsed mushrooms in the hot water 30 minutes, or until softened. Then lift them out of the liquid and coarsely chop. Strain the liquid through a sieve lined with a paper towel, and set aside 4 tablespoons for the pan sauce. (The rest can be frozen for later use.)
Have a serving platter warming in a low oven. Heat the olive oil in a 12-inch saute pan over medium-high heat. Take 3 to 4 minutes to quickly brown the veal chops on both sides. Periodically slip a wooden spatula under each chop to keep it from sticking.
Once the chops are golden brown, lower the heat to medium-low and cook 8 to 12 minutes, turning once. Check for doneness at 8 minutes. Take care not to overcook them, or the veal will dry out. The interior of the chops should be blushed with pink, and they should give a little when pressed with your finger. Once they are done, remove the chops to the heated platter to keep warm.
Spoon off all but 2 tablespoons of fat from the pan. Turn the heat to medium-high, and add the onions and garlic. Cook until softened, 3 to 4 minutes, and add the reconstituted mushrooms. Stir and saute 1 minute. Add the reserved mushroom liquid and reduce to 4 tablespoons. Then turn the heat to high, add the wine and scrape up the browned bits from the bottom of the pan. Once the wine has reduced by half (in about 1 minute), stir in the stock and simmer 2 minutes. Off the heat add the lemon juice and the butter, and swirl the pan to create the sauce. Spoon the sauce over the chops and serve immediately.
Brown Chicken Stock:
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1451.27 Kcal (6076 kJ)
Calories from fat	736.85 Kcal
		% Daily Value*
Total Fat	81.87g	126%
Cholesterol	592.03mg	197%
Sodium	2634.24mg	110%
Potassium	1511.87mg	32%
Total Carbs	54.84g	18%
Sugars	15.52g	62%
Dietary Fiber	10.75g	43%
Protein	114.85g	230%
Vitamin C	14.7mg	25%
Vitamin A	0.5mg	15%
Iron	9.4mg	52%
Calcium	179.7mg	18%

Amount Per 100 g
Calories	191.25 Kcal (801 kJ)
Calories from fat	97.1 Kcal
		% Daily Value*
Total Fat	10.79g	126%
Cholesterol	78.02mg	197%
Sodium	347.14mg	110%
Potassium	199.24mg	32%
Total Carbs	7.23g	18%
Sugars	2.05g	62%
Dietary Fiber	1.42g	43%
Protein	15.13g	230%
Vitamin C	1.9mg	25%
Vitamin A	0.1mg	15%
Iron	1.2mg	52%
Calcium	23.7mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

35

Points
37

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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