| Cuisine: Italian | Type: Main Course | Serves: 6 |
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Source:
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La Cucina Italiana |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 cup flour 1 tsp. salt ½ tsp. Freshly ground black pepper 6 veal chops bone in, 10 to 12 oz. each 1/4 cup melted butter 1 tbs. finely chopped shallots ½ lb. sliced porcini 1 ½ cups of dry Marsala 2 cups beef or chicken broth |
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Instructions:
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1. Preheat oven to 350°F. 2. Combine 1 cup of flour with 1 tsp. salt and ½ tsp. pepper in a large bowl. Dredge 6 veal chops (bone in, 10 to 12 ounces each) in the flour and set aside. 3. In a large ovenproof skillet, heat ¼ cup of melted butter over medium-high heat. Sear the veal until golden brown on both sides turning once. Remove from pan. 4. Add 1 tbs. of finely chopped shallots to the butter in the skillet and cook until golden. Stir in ½ pound of sliced porcini and saute until they are evenly browned, about 5 minutes. Deglaze with 1 ½ cups of dry Marsala and let it reduce by one-third. 5. Return the veal to the skillet, add 2 cups of beef or chicken broth. Bake the veal for 20 minutes, season with salt and pepper and serve hot. |
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Related recipes:
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None |
2002-01-05