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Deborah

Deborah Dana
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Recipe

Marsala Veal Chops

30 mins
Half
16
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Rich veal in a Marsala wine sauce, beef broth and flour.
Learn more about Deborah Dana

Ingredients

4 portions
  • 500 grams veal cutlet, or beef veal
  • 1/2 cups beef broth
  • 1/4 cups flour
  • 1 tablespoon butter
  • 1/2 cups marsala wine
  • 1 cup mushroom, chopped
  • 1 tablespoon fresh parsley, chopped
  • to taste black pepper

Preparation

Pass each of the chops or milanesas for 3 tablespoons of flour.
In addition, mix the beef broth with the remaining flour.
In a large pan, melt butter over medium-high heat. Cook the chops or milanesas for 2 minutes on each side and remove from the pan.
Add to the pan the wine, the consommé, the mushrooms and season with salt and pepper. Let it boil, reduce heat and cook for 4-5 minutes.
Return the beef to the pan and season with the parsley. It serves.

PRESENTATION

Serve a chop or milanesa for a plate, decorating it with the parsley.

TIPS

The Marsala wine can be found in wine or gourmet stores.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
100.5
kcal
5.03%
Carbohydrate, by difference
3.5
g
1.17%
Protein
13.6
g
27.2%
Total lipid (fat)
2.5
g
3.85%
100
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Provided by USDA
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