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VEAL MARSALA




Source of Recipe


Auntie Claire


List of Ingredients




4 (3 oz) lean boneless veal chops
½ cup Romano cheese, grated
2 Tablespoons fresh oregano, minced
2 Tablespoons flour
½ teaspoon pepper
¼ teaspoon salt
1 teaspoon olive oil
½ cup beef broth
¼ cup dry Marsala or other dry red wine


Recipe



Cut veal chops horizontally to within ½ inch of one side. Open chops, and put between 2 sheets of wax paper, and with a mallet, or rolling pin, pound to a thickness of ¼ inch.

Combine chee and oregano. Place ¼ of the mixture on the cut half of each chop. Fold over, enclosing filling, and secure with toothpicks.

Combine flour, pepper and salt. Dredge each chop in the mixture, on both sides.

In a large skillet, heat the oil over medium-high heat. Add chops, and cook 3 minutes on each side. Add wine and broth, bring to a boil. Reduce heat and simmer for 15 minutes, turning chops occasionally. Serve with pan juices.