|Nutritional Guidelines (per serving)|
Veal Marsala gets an upgrade in this recipe. Instead of thin veal cutlets, this version is made with meaty, substantial veal chops. Green onions, garlic, and mushrooms flavor the delicious dish and dry Marsala wine makes a tasty sauce.
Serve the veal and sauce with hot cooked angel hair pasta or linguine, or serve it along with baked or mashed potatoes.
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil
- 4 green onions (thinly sliced, about 1/2 cup)
- 1 clove garlic (medium, minced)
- 6 ounces fresh mushrooms (thinly sliced)
- 2 tablespoons all-purpose flour
- 1/4 cup dry Marsala wine
- 1 1/2 cups beef stock (or chicken stock)
- Salt and pepper, to taste
- 4 veal chops (3/4 to 1-inch thick)
Preheat the oven to 375 F.
Heat the olive oil and butter in a heavy saucepan over medium-low heat. Add mushrooms; saute until mushrooms are just tender. Add green onions and garlic and saute for 1 minute longer. Add the flour and cook, stirring, for about 2 minutes. Gradually add beef stock and Marsala wine; cook until thickened and slightly reduced. Add a little freshly grated pepper; taste and add salt, as needed to taste. Remove the sauce from the heat and set aside.
Season the veal chops on both sides with salt and pepper.
Place an oven-safe skillet over medium-high heat; sear the veal chops for 3 to 4 minutes on each side. If the skillet is not oven-safe, move the seared chops to a baking dish or pan.
Pour the Marsala sauce over the chops and pop them the oven.
Bake the veal for about 15 minutes.