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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 4 shoulder veal chops, about 12 oz. each
- salt and pepper to taste
- 2 Tbsp. olive oil
- 1 carrot, peeled and diced
- 1 rib celery, peeled and diced
- 1/2 c. finely chopped onion
- 1 c. Marsala wine
- 1 tsp. tomato paste
- 1 c. chicken stock
Method
- Season the veal chops with salt and pepper on both sides.
- In a large, nonstick skillet gently brown the chops on both sides in 2 tablespoons of olive oil.
- Place the browned chops in a wide shallow baking pan.
- Add the carrot, celery and 1/2 cup onion to the skillet and saute until lightly browned.
- Deglaze the pan with the Marsala.
- Stir in the tomato paste and boil for 3 minutes. Add the chicken stock, boil for another 3 minutes.
- Pour this liquid over the chops, cover the baking pan and bake in a preheated 350° oven for 2 hours.
