Veal marsala. And rather than doing boneless cuts from the leg that tend to
overcook very quickly and dry out, I'm
gonna use veal chops. If you see more
fat on one like this, you may want to trim a little bit of it off. Just a
little less of that external fat. I'm gonna take my little meat mallet. All I'm
trying to do here is actually spread it out a little bit. I don't need to
tenderize it. Veal is very, very tender meat. Now what happens here? I'll usually
save this trim for another purpose. A soup or a stew.
Put that over there. Seasoned flour. This
flower has been seasoned so heavily with
salt and pepper, knock this away. Take
half a stick of butter and I'm gonna
increase that to high. Lay one chop on one side. Lay the other chopped on the
other and let that brown. There are a lot of people looking at this saying, "wow
that's a lot of butter." We're actually frying in butter. I am
going to be using this pan to be building three different elements here.
The chops, the sauteed mushrooms and shallots, and the marsala and the chicken
stock. So by the time all is said and done, we're gonna have enough sauce for
four to six portions. Next thing I want to do, I want to add some sage and
rosemary. I'm gonna add some garlic
cloves in their paper. And the reason is,
is that those ingredients are going to flavor the butter. Let's see what our
color is like. Perfect. We're looking for that beautiful nut
brown. I love being able to move everything
around in here, and when I take that beautiful beurre noisette - I mean just on
its own, that sauce is lovely. Now at this point, the chops, they're probably just
hitting rare. It's not going to take very long for them to get to medium-ish. Alright.
These are ready to come out and rest, and I'm gonna get the rest of my
solids out of there. Garlic in there, it's just so pretty. Let's start
to cook our shallots. The shallots are
gonna be the beginning of the backbone
of this sauce. And then I want to put mushrooms into this pan. I have some
gorgeous little cremini, these baby portobello mushrooms. I have gorgeous
oyster mushrooms. I have some stunning
nametakis. All I want to do is get some
browning of the shallots and the
mushroom. And it's gonna pick up the fond
that's in that pan. Now at this point, I want to make sure that I'm physically
sauteing and the reason is, is that I don't want to burn any of my mushrooms
and I can see that my shallots and my mushrooms have picked up the rest of
that butter and they're starting to caramelize in there. The next thing I'm
gonna do is I'm going to add my marsala. Now the alcohol that's in here is
actually gonna pull mushroom flavors out into the sauce. So before I add my stock,
I'm actually gonna add my marsala and
we're gonna let that reduce and pick up
all the flavors. So the pan is nearly dry.
My marsala has reduced. I'm gonna add my
stock. I'm gonna let that come together.
And I think we're ready to add our chops
back and most importantly, this. You know there's a tablespoon of chopped juice
and those little bits of rosemary and that's really gonna add a nice little
flavor component to our dish.
I'm just gonna whisk in a little bit of butter, just to tighten that up a little
bit. A little bit of lemon zesting. By the
way, this is some kale that I sauteed in
olive oil, with some hot chili flakes. We
have this beautiful marsala sauce. Make
sure that gets on there. Scatter some of the mushrooms. A little bit of sea salt
at the last minute. Just throw a couple
of those fried sage leaves. And that is a
textbook sauteed veal chop marsala. This
really looks like a stunning dish for autumn.