Pan-Fried Veal Chops with Mushrooms and Cilantro

       4 out of 5 stars  
4 Servings
100% would make this recipe for Pan-Fried Veal Chops with Mushrooms and Cilantro again.

Prepare often good with a wide verity of side dishes.


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Pan-Fried Veal Chops with Mushrooms and Cilantro Ingredients

4 Veal loin chops 1/4 cup Extra virgin olive oil
Salt 4 cloves Garlic finely chopped
1 teaspoon Vegetable oil 1 pound Cremini mushrooms caps and stems sliced
1/2 cup Dry marsala wine 1/2 cup Cilantro finely chopped

Instructions for Pan-Fried Veal Chops with Mushrooms and Cilantro

Season the veal with salt and pepper. In a skillet heat the oil until smoking. Add the chops and cook over high heat turning once until browned, about 8 minutes. Reduce the heat to moderate and cook turning once until just cooked through, about 20 minutes for medium rare. Transfer to a platter, keep warm. Pour the marsala into the skillet and cook for 1 minute, scarping up any browned bits. Remove from the heat. Meanwhile in another skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring until golden, about 2 minutes. Add the mushrooms, season with salt and pepper and cook, stirring, until almost all of the liquid has evaporated and the mushroooms are golden about 15 minutes. Add the marsala from the first skillet and simmer until nearly evaporated, about 5 minutes. Stir in the cilantro and any accumulated meat juices from the platter, season with salt and pepper. Spoon the mushroom sauce over the chops and serve.

Main Ingredient: VealCuisine: American

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Fry Main Dish American Veal Dinner
for flavor and categorization

[I posted this recipe.]

BigOven member

donwbham
on Mar 4 2006 3:48PM



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