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
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.