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Milk Fed Veal Porter House With Smitane

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Ingredients
  Veal porterhouse chops 64 Ounce (Four 16 Ounce Each)
  Marsala 1 Cup (16 tbs)
  Button mushrooms 1⁄2 Cup (8 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Oil 1 Tablespoon
  Sour cream 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Worcestershire sauce 1 Dash
  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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
8

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