This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Veal Chops With Marsala Sauce
- add review
- #104041
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 loin veal chops, cut 1-inch thick
1/2 cup butter
1 pound mushrooms, sliced
flour
1 clove garlic, crushed in garlic press
2 eggs, slightly beaten
1 1/2 cup fresh breadcrumbs
salt and pepper, to taste
1/2 cup marsala wine
directions
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 saute 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.
added by
mschicky
nutrition data
426 calories, 29 grams fat, 9 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments