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Recipe for :

Veal Chops with Marsala Sauce

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.


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 cup fresh breadcrumbs
Salt and pepper to taste
1/4 - 1/2 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