POINTS: 5
INSTRUCTIONS
1 pound lean veal loin, four 4 oz center-cut chops, about 1-inch thick each
4 tsp black pepper, cracked, or seasoned steak and chop rub
4 tsp rosemary, fresh, chopped, or 1 tsp dried
1 cup button mushrooms, or wild mushrooms, sliced
3/4 cup fat-free chicken broth, or fat-free beef broth
2 tsp cornstarch
2 cup cooked brown rice


Butterfly the veal chops by slicing crosswise into the chop nearly, but not completely, through the other side (like an English muffin). Fold back the top portion to form a butterflied chop (it should resemble an open notebook).
Press pepper and rosemary into both sides of veal; set aside.
Coat a large skillet with cooking spray and set pan over medium-high heat. Add mushrooms; sauté until tender and releasing juices, about 3 minutes. Remove mushrooms from pan and set aside.
Add veal to the pan and sauté until golden brown, about 2 minutes per side. Return mushrooms to pan. Dissolve cornstarch in broth and add to pan. Simmer until sauce thickens, about 1 minute. Serve over rice. Yields about 1 veal chop, 1/4 cup of sauce and 1/2 cup of rice per serving.