Veal Chop Marsala Recipe

Cooking Instructions

1. 1

   Prepare the Veal Chop

   Season the veal chop on both sides with salt and black pepper.

2. 2

   Sear the Veal Chop

   In a large skillet, heat the olive oil over medium-high heat. Add the veal chop and sear for about 4-5 minutes on each side until browned. Remove the chop from the skillet and set aside.

3. 3

   Cook the Mushrooms

   In the same skillet, add the sliced mushrooms and cook until they are browned and tender, about 5 minutes. Add minced garlic and sauté for an additional minute.

4. 4

   Make the Sauce

   Pour in the Marsala wine and beef broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and let reduce for about 10 minutes.

5. 5

   Combine and Finish

   Return the veal chop to the skillet, spooning some sauce over it. Cook for another 5-7 minutes until the internal temperature reaches 145°F (63°C). Garnish with chopped parsley.

6. 6

   Prepare Spaghetti Aglio e Olio

   Cook spaghetti per package instructions. In a separate pan, heat olive oil, add minced garlic and chili flakes, and sauté until fragrant. Toss spaghetti with the oil mixture.

7. 7

   Serve

   Serve the veal chop with the mushroom Marsala sauce over it, alongside the spaghetti aglio e olio, and topped with fresh arugula salad.