Costoletta Di Vitello Con Porcini E Marsala Recipe
Grilled all natural Veal Chop (16 oz french cut) topped with sautéed sliced imported Porcini mushrooms, fresh herbs, and Marsala wine reduction sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal Chop
Season the veal chop with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat.
- 2
Grill the Veal Chop
Once the oil is hot, add the veal chop and grill for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.
- 3
Sauté Porcini Mushrooms
In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add the sliced porcini mushrooms and cook until they are tender, about 5-7 minutes.
- 4
Prepare Marsala Wine Reduction
Add the Marsala wine to the pan with the mushrooms and let it simmer for about 5 minutes, allowing the sauce to reduce slightly. Stir in the chopped parsley and cook for an additional 1-2 minutes.
- 5
Serve
Place the grilled veal chop on a plate and top with the sautéed porcini mushrooms and Marsala wine reduction. Serve immediately.
