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Category: Beef
Prep Time: Cook Time: Total Time:
1 cup flour
1 tsp salt
1 tsp ground black pepper
6 (10-12 oz) veal chop (bone in)
3 cups clarified butter
1 tbsp shallots (finely chopped)
1/2 lb. Porcini mushrooms (cleaned and sliced)
1 - 1 1/2 cup Marsala wine (sweet & dry)
2 cups beef stock
Salt and pepper to taste
Preheat oven to 350. Combine flour, salt, pepper in mixing bowl. Dredge veal chop in flour mixture. Set aside.
In large pan, heat butter to medium high temperature. Brown veal and sear until golden on both sides. Remove from pan. Drain out all but 2 tablespoons of butter. Turn heat to high. Once pan is very hot, saute shallots until very lightly brown. Add porcini mushrooms, continue to saute stirring until all mushrooms are evenly browned.
Deglaze with Marsala and reduce slightly. Add seared veal and beef stock. Bake for approximately 20-25 minutes. Remove from oven, season with salt and pepper to taste. Serve as desired. Serves 6
LOMBATA DI VITELLINA AL MARSALA
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Category: Beef
Prep Time: Cook Time: Total Time:
1 cup flour
1 tsp salt
1 tsp ground black pepper
6 (10-12 oz) veal chop (bone in)
3 cups clarified butter
1 tbsp shallots (finely chopped)
1/2 lb. Porcini mushrooms (cleaned and sliced)
1 - 1 1/2 cup Marsala wine (sweet & dry)
2 cups beef stock
Salt and pepper to taste
Preheat oven to 350. Combine flour, salt, pepper in mixing bowl. Dredge veal chop in flour mixture. Set aside.
In large pan, heat butter to medium high temperature. Brown veal and sear until golden on both sides. Remove from pan. Drain out all but 2 tablespoons of butter. Turn heat to high. Once pan is very hot, saute shallots until very lightly brown. Add porcini mushrooms, continue to saute stirring until all mushrooms are evenly browned.
Deglaze with Marsala and reduce slightly. Add seared veal and beef stock. Bake for approximately 20-25 minutes. Remove from oven, season with salt and pepper to taste. Serve as desired. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.