Veal Chops with Marsala Sauce
recipe was sent to me by Shirley Cline.
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!
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.
Shirley. You will always be remembered. I learnt a great
deal from you.
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
chops with salt and pepper, dust with flour, dip in
beaten egg and cover thoroughly with breadcrumbs.
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.
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 each.