Milk Fed Veal Porter House With Smitane Recipe
Ingredients
| 4 veal chops porterhouse (16 oz. each) | ||
| Marsala | 1 Cup (16 tbs) | |
| Button mushrooms | 1/2 Cup (16 tbs) | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Butter and oil | ||
| Sour cream | 1 Cup (16 tbs) | |
| Flour to dredge | ||
| Dash of Worcestershire Sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Prepare the cutlet by seasoning it with salt and pepper
2. Coat the cutlet with flour completely
3. Heat a pan and add butter to it
4. Add the cutlet to the fan and heat on low flame for 10 minutes on each side
5. Add the mushrooms and the onions to the mix and simmer for 5-6 minutes or till done
6. With a slotted spoon, remove the veal from the pan and set aside
7. To the same cooking pan, add Marsala after removing the excess grease
8. Deglaze the pan with the Marsala and then pour in the sour cream and boil on a very low heat
9. Add the Worcestershire sauce. Heat through gently and turn off the heat immediately
FINALIZING
10. Place the veal on a serving platter. Tip the sauce over the veal just before serving
SERVING
11. Serve hot immediately
TIP
12. Check to see that the veal is done. Veal can sometimes be tough requiring a longer cooking time.
1. Prepare the cutlet by seasoning it with salt and pepper
2. Coat the cutlet with flour completely
3. Heat a pan and add butter to it
4. Add the cutlet to the fan and heat on low flame for 10 minutes on each side
5. Add the mushrooms and the onions to the mix and simmer for 5-6 minutes or till done
6. With a slotted spoon, remove the veal from the pan and set aside
7. To the same cooking pan, add Marsala after removing the excess grease
8. Deglaze the pan with the Marsala and then pour in the sour cream and boil on a very low heat
9. Add the Worcestershire sauce. Heat through gently and turn off the heat immediately
FINALIZING
10. Place the veal on a serving platter. Tip the sauce over the veal just before serving
SERVING
11. Serve hot immediately
TIP
12. Check to see that the veal is done. Veal can sometimes be tough requiring a longer cooking time.
Chef
