Food type: Indian, Veal
4 veal chops
2 tbsp olive oil
¼ cup Marsala
250 ml beef stock
3 to 4 shallots finely chopped
1 medium clove garlic, pressed
200 – 250 g button mushrooms, sliced
2 tbsp cornflour
Place a heavy saucepan over high heat, add olive oil and sauté the mushrooms until tender.
Then add the shallots and garlic, sauté for a minute. Gradually stir in the flour to thicken the mixture, add the beef stock and Marsala.
Season the veal with salt and cracked pepper. In a separate pan, sear the veal for 2 minutes or until lightly browned.
Lay the chops in a greased baking dish, pour sauce over the chops and bake at 190º for 15 minutes, serve immediately.