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Recipe for :

Veal Chops with Marsala Sauce

This is one of the recipes that has been provided by Shirley Cline from San Francisco. (You can contact Shirley by emailing her - click here).


6 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

  • Season chops with salt and pepper, dust with flour, dip in beaten egg, and cover thoroughly with breadcrumbs.
  • Heat 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.
  • When 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.
  • Add the Marsala and stir well.
  • While 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.
  • Arrange the chops on a hot serving platter, spoon the sauce over and a little of the mushrooms over each.

Serves 6

Shirley Cline