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This dish is awesome! I made this as is except that I added a boneless, skinless chicken breast, and treated it the same way as the veal, for my daughter, who doesn't like beef. Also, I used my own dried tomatoes in place of the packed in oil kind. The blend of portobellos, sweet red pepper and mozzarella cheese has a wonderful flavor; we really enjoyed our dinner. I served this with gemelli pasta and my daughter and husband have already asked for this again. Thanks Rita, this is a great recipe!

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Hey Jude April 10, 2004

We made these veal chops for dinner last night and doubled the recipe to suit 4 chops. This had a lot of flavor and we really enjoyed the portabella/red pepper/sundried tomatoes/fresh mozarella combo. The port wine and cream also gave it a rich taste, so the dish seemed rich, yet fresh, if that makes sense. I halved the butter because we are trying to watch calories (I used 3 Tb for 4 chops) and didn't seemt to miss it. Thanks, Rita!

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Dr. Jenny April 27, 2010
Veal Chops topped with Yum!