I made this last night for my cousin and her family. I’ve never made it before, and I knew that was risky. But, unless they are overcooked, veal loin chops are a definite crowd pleaser~ any which way! They are so tender and flavorful.
I decided to make them similarly to the way I make chicken marsala.
This veal loin chop with mushrooms was the highlight of our evening. Everyone loved them! (I’m actually sorry I didn’t make more because this is one dish you’ll be serving seconds.)
I served the loin chops with Ina Garten’s Fennel Gratin Potatoes, and Grilled Asparagus. Yum. Yum! Did I mention, YUM?!?!
If you try this dish, please let me know how you like it! xo
Veal Loin Chop with Mushrooms
- 8 Veal Loin Chops (1″ thick)
- 2 lbs. Sliced White Button Mushrooms
- 1 1/2 Sticks Butter
- Extra Virgin Olive Oil
- 2 Cups Flour
- 1 T. Salt
- 1 T. Paprika
- 1 T. Garlic Powder
- 1 T. Onion Powder
- 1 tsp Dried Oregano
- 1 tsp Cayenne Pepper
- 1 tsp. Pepper
- 4 Cups Chicken Stock
- 2 Cups Marsala Wine
- 1 T Corn Starch
1.) Rinse and pound veal cutlets to half their size. In a shallow dish, combine the flour with all the seasonings. Dredge each cutlet, front and back, with the flour and seasoning mixture.
2.) In a large Saute’ Pan, or electric fry pan, over a medium-high flame, melt 2 T. Butter and a few Tablespoons of olive oil. Once the pan is hot, sear the meat (in batches; don’t overcrowd the pan) on both sides only long enough until the inner temperature is 160-165 ºF. (If you do not have a thermometer, it would take about 3-5 minutes on each side. You want it just a little past pink on the inside. DO NOT OVERCOOK THE VEAL!)
3.) Continue the first step until all the meat is cooked just enough. (You’ll be heating it more, later.) Cover with tin foil and set aside.
4.) In same pan, add remaining butter (approximately 3/4 stick of butter) and sliced mushrooms. Stir for just a few minute until the mushrooms are softened.
5.) Add Marsala Wine and Chicken stock. Bring to a boil, then reduce to a simmer.
6.) In a separate cup, mix 1 T. Corn Starch with Cold Water until it makes a consistency like cream (which you could also use as a substitute). SLOWLY add in the corn starch and stir. Be careful that your mushroom mixture does not become sloppy thick! You’re looking for a meat gravy consistency.
6.) Nestle the veal chops in the mushroom gravy and serve once veal is cooked to your liking.