is one of the recipes that has been provided by
Shirley Cline from San Francisco. (You can contact
Shirley by emailing her - click here).
loin veal chops, cut 1 inch thick
1/2 cup butter
1 lb mushrooms, sliced
1 clove garlic, crushed in garlic press
2 eggs slightly beaten
1 1/2 cups fresh breadcrumbs
Salt and pepper to taste
1/3 cup Marsala wine
chops with salt and pepper, dust with flour,
dip in beaten egg, and cover thoroughly with
5 tablespoons of the butter in a large frying
pan over fairly high heat. Brown the chops,
3 at a time, for about 3 minutes on each side.
they are nicely browned, arrange them all in
the pan, overlapping one another, lower the
heat, cover the pan and simmer for about 20
minutes, turning them once during the cooking
and basting with the juices in the pan.
the Marsala and stir well.
the chops are cooking, gently sauté the
mushrooms and garlic in the remaining butter
in a covered frying pan over moderate heat for
about 8 minutes.
the chops on a hot serving platter, spoon the
sauce over and a little of the mushrooms over