Entree: Italy – Sicily – Veal Chops Marsala (Veal chops in Marsala wine sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in veal chops, approx. 10 oz (285 g) each
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 shallots, minced (about 1/3 cup (50 g))
- 3/4 cup (180 ml) dry Marsala wine
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) heavy cream (optional, for a richer sauce)
- 2 tbsp (6 g) fresh parsley, chopped

Show original ingredient measurements

- 4 bone-in veal chops, approx. 10 oz (285 g) each
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 shallots, minced (about 1/3 cup / 50 g)
- 3/4 cup (180 ml) dry Marsala wine
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) heavy cream (optional, for a richer sauce)
- 2 tbsp (6 g) fresh parsley, chopped

Instructions

1. Season veal chops with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Dredge lightly in flour, shaking off excess.
2. In a large skillet, heat 2 tbsp (30 ml) butter and olive oil over medium-high heat. Add chops and sear 3–4 minutes per side until golden; transfer to a plate and tent with foil.
3. Add remaining 1 tbsp (15 ml) butter to skillet, reduce heat to medium, sauté mushrooms until browned, then add shallots and cook 1 minute.
4. Pour in Marsala, scraping up browned bits, and simmer 2 minutes. Add chicken stock and reduce until slightly thickened, about 5 minutes. Stir in cream if using.
5. Return chops to skillet, spoon sauce over, and simmer 2–3 minutes to heat through and finish cooking (internal 145°F/63°C). Sprinkle with parsley and serve.