Veal Chops Marsala

These veal chops make a wonderful choice for a special weekend meal. Serve with mashed potatoes and a vegetable side dish.

Serves: 4Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. butter
  • 3 Tbsp. olive oil, divided
  • 4 oz. fresh cremini mushrooms, thinly sliced
  • 4 green onions, thinly sliced
  • 1 medium clove garlic, minced
  • 2 Tbsp. all-purpose flour
  • 1⁄4 cup dry Marsala wine
  • 1 1⁄2 cups beef broth
  • Ground black pepper
  • 4 veal chops (1 inch thick)
  • Salt


  • Preheat oven to 375°F. In a medium, heavy saucepan over medium-low heat, melt butter with 2 tablespoons olive oil. Add mushrooms and sauté until just tender, about 5 to 8 minutes. Add green onions and garlic; sauté for 1 minute. Add flour and cook, stirring constantly, for about 30 seconds. Add Marsala wine and beef broth. Cook until thickened and slightly reduced, stirring frequently. Add a little pepper; set aside.
  • Season both sides of the veal chops with salt and pepper.
  • Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add veal chops; sear for about 3 to 4 minutes on each side. Pour sauce over chops and move the skillet to the oven. Bake for about 20 minutes until chops are cooked to desired doneness. Arrange veal on a serving plate and spoon sauce over chops.