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    Source of Recipe


    4 veal chops
    salt and pepper
    1 lb portabello mushrooms (caps only)
    1/2 cup fresh sage chopped
    1/2 cup dry white wine

    Season veal and panfry in hot olive oil until browned on both sides.
    Remove meat from pan and add sliced mushrooms and sage and cook 3
    minutes. Return meat to pan and add the wine and cook until veal
    is done and wine has reduced, about 5 to 10 minutes more.




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