By Ebenezer Obiri
Begin by preparing the ingredients. Clean the mushrooms with a damp cloth and slice them thinly. Season the veal chops generously with salt and pepper on both sides.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Once the butter is foamy, add the veal chops and sear them for about 4-5 minutes on each side, or until they are golden brown and cooked to your desired doneness. Remove the chops from the skillet and transfer them to a plate. Cover to keep warm.
In the same skillet, add the sliced mushrooms. Sauté the mushrooms in the remaining butter for about 3-4 minutes, stirring occasionally, until they are browned and tender.
Pour in the Marsala wine, using a wooden spoon to scrape any browned bits from the bottom of the skillet. Allow the wine to simmer for about 5 minutes, or until it has reduced slightly and thickened.
Return the veal chops to the skillet, spooning some of the mushroom and wine sauce over the chops. Let them simmer in the sauce for an additional 2-3 minutes to heat through.
Remove from heat and serve the veal chops with the mushrooms and Marsala sauce spooned over the top. Enjoy!
How did this recipe turn out? Let others know!
to rate this recipe
By Ebenezer Obiri
This recipe is ready in 30 minutes and features Veal Chops, Mushrooms, Marsala Wine and other delicious ingredients. Contains 450 calories total.
Begin by preparing the ingredients. Clean the mushrooms with a damp cloth and slice them thinly. Season the veal chops generously with salt and pepper on both sides.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Once the butter is foamy, add the veal chops and sear them for about 4-5 minutes on each side, or until they are golden brown and cooked to your desired doneness. Remove the chops from the skillet and transfer them to a plate. Cover to keep warm.
In the same skillet, add the sliced mushrooms. Sauté the mushrooms in the remaining butter for about 3-4 minutes, stirring occasionally, until they are browned and tender.
Pour in the Marsala wine, using a wooden spoon to scrape any browned bits from the bottom of the skillet. Allow the wine to simmer for about 5 minutes, or until it has reduced slightly and thickened.
Return the veal chops to the skillet, spooning some of the mushroom and wine sauce over the chops. Let them simmer in the sauce for an additional 2-3 minutes to heat through.
Remove from heat and serve the veal chops with the mushrooms and Marsala sauce spooned over the top. Enjoy!
Calories per Serving: 450
Your Rating:
