Veal Marsala in Mushroom Sauce

By LoriCaputo

Ingredients

• 1 cup flour
• 1 tsp. salt
• Pepper
• 6 10-12 oz. veal chops, bone in
• ¼ cup butter, melted
• 1 tbs. shallots, finely chopped
• ½ lb. porcini mushrooms, sliced
• 1 ½ cups dry Marsala wine
• 2 cups beef or chicken broth

Preparation

Step 1

Combine flour, salt, and pepper and dredge chops in flour mixture. Heat the butter over medium high heat and sear the veal until golden brown on both sides. Remove veal from pan.

Add 1 tbs. shallots to the skillet and cook until golden, stir in porcini and sauté until browned, 5 minutes. Deglaze pan with wine and cook until reduced by 1/3. Return veal to skillet and add stock. Bake 20 minutes and season with salt and pepper.