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Veal Chop Florentine with Mushroom Risotto

Leigh and I saw this dish on Diners, Drive-ins, and Dives and she of course said you can make that for me, it looks delicious. So we purchased some veal chops and it was time to get cooking. I modified the recipe a little using two smaller veal chops instead of one large one and used my mushroom risotto recipe (coming soon) as a base for the veal chops.

Veal Florentine with Mushroom Risotto

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Prep Time 1 hour
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

Veal Chop

  • 2 6-oz Veal Chops
  • 1/4 cup All Purpose Flour
  • 2 Eggs
  • 1 Cup Breadcrumbs
  • 1/4 Cup Olive Oil
  • 2 Slices Prosciutto
  • 2 Slices Mozzarella

Marsala Wine Sauce

  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp All Purpose Flour
  • 6 Oz Marsala Wine
  • Salt & Pepper To Taste
  • 2 tbsp Butter
  • 1/4 Cup Fresh Parsley Chopped

Instructions
 

Veal Chop

  • Preheat the oven to 375 degrees F.
  • Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat.
  • Pour the olive oil into an oven safe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.
  • Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes.

Mushroom Marsala Wine Sauce

  • While Veal Chops are in the oven, heat the olive oil in a sauté pan over medium-high heat. Add the mushrooms and sauté for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley

Plating

  • Place a bed of Risotto on each serving plate, then add the Veal Chops and finally a generous portion of the Mushroom Marsala Wine Sauce.
Keyword Marsala Wine Sauce, Mushroom, Risotto, Veal Chop
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Hunt Family Annual Christmas Cook Off 2020

Our family has grown over the past few years. Blessed with three amazing children, we now have three bonus kids (and a grandpooch!) who have brought us much joy. Always a foodie family, we started a new Christmas tradition in 2015 where we broke into teams and started cooking competitively. This year, we rented a home in Saugatuck, MI, for three nights to get away from it all and focus on food and each other. This year, each couple had an evening to impress our group with their culinary creativity. Son-in-law Nathan had an idea to add an activity to our nightly gatherings and we believe this component will be a keeper. Read on for the results and be inspired with the creative twists each couple brought to the table.

Eastown Hunts – Thom & Erica (2020 Cook Off Winners!)

The Eastown Hunts opened with an Apple cider Prosecco salted caramel Stoli cocktail garnished with cinnamon sticks and apple slices. The apple vibes easily went hand in hand with their appetizer, potato and onion latkes, topped with sour cream and smoked salmon (with one topped with marinated shaved carrots). The Eastown Hunts masterfully followed this up with Bavarian style Pretzel Rolls, thoroughly stuffed with a smokey Hungarian Chicken Paprikash, with roasted brussels sprouts and bacon topped with pepitas and shaved parmesan on the side. The Eastown Hunts really brought it home with chocolate peanut butter hand-pies garnished with mini buckeyes and mini pretzel twists. The backdrop to the meal was punctuated with triumphant anthems of the soviet red army and the family all joined in for several rounds of Secret Hitler following the meal.

Cutie Booties – Libby & Nathan (2020 Cook Off Runner Up)

This year, the Cutie Booties kicked off the Hunt Family cook-off with a trip down to New Orleans. The night started off with some NOLA Gin Fizzes, consisting of a mixture of gin, citrus juices, cream, egg white, bubbly water, and a dried orange for garnish. Nathan demonstrated his impeccable shucking skills, and the team presented not only one, but two delicious variations of oysters: garlic butter and three cheese. Taping into the history of New Orleans, the Cutie Booties presented a second round of appetizers with shrimp and pork belly po-boys with homemade remoulade and creole mayo. The Cutie Booties didn’t stop with appetizers; they went on to present an incredible main course! Their chicken and andouille sausage gumbo, accompanied by fluffy rice and French bread, filled the family with the perfect balance of spice and warmth. For dessert, the Cutie Booties took their own Christmas twist on a classic New Orleans treat. The warm cranberry bread pudding with a bourbon caramel drizzle tasted as if it were created by angels. Because the Cutie Booties can’t stop won’t stop, they also treated the family to sweet classic New Orleans pralines. The night ended with a round of wine, whiskey, and candy tasting to prove that the Matriarchs of the family, Leigh and Erica Hunt, truly have the most sophisticated taste buds.

Nashville Hunts – John & Abby (2020 Cook Off Runner Up)

This year’s Best meal award goes to the Nashville Hunt’s. A festive “Jingle in the Jungle Juice” (pomegranate vodka punch) kicked off the evening. This was followed by a tangy and delicious feta cheese spread, served with toasted pita, carrots, and celery. The main course consisted of a freshly ground 1/2 lb jalapeño popper burger, garnished with romaine lettuce and a raspberry chipotle reduction. Dessert was a homemade cookie, served with homemade hot fudge and a scoop of vanilla ice cream. A fun and very animated game of spoons (actually candy canes to fit with the season), followed the dinner.