Marsala Braised Veal Chops

1. 1

   Season the veal chops with salt and pepper on both sides.

2. 2

   In a large, nonstick skillet gently brown the chops on both sides in 2 tablespoons of olive oil.

3. 3

   Place the browned chops in a wide shallow baking pan.

4. 4

   Add the carrot, celery and 1/2 cup onion to the skillet and saute until lightly browned.

5. 5

   Deglaze the pan with the Marsala.

6. 6

   Stir in the tomato paste and boil for 3 minutes. Add the chicken stock, boil for another 3 minutes.

7. 7

   Pour this liquid over the chops, cover the baking pan and bake in a preheated 350u00b0 oven for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.