Sauteed Veal Chop
1 12 oz Veal Chop 2 oz Pine Nuts (Pinoles)
MARINADE:
1/4 Cup White Wine
2 Tbls Olive Oil 2 Cloves Garlic, Pressed
2 Tbls Balsamic Vinegar
1 Clove Garlic, Pressed
2 Baby Artichokes,
BREADING: halved
1 Tbls All-Purpose Flour 1/4 lb Shiitake Mushrooms,
1/8 tsp Powdered Oregano Sliced
1/4 tsp Tarragon 2 Plum Tomatoes, Diced
1/4 tsp Dried Marjoram Leaves
1/4 Cup White Wine
1 tsp Parsley, Minced
4 Cups Sauce Demi-Glaze
SIDE DISH #1: 1/2 Cup Marsala
4 oz Spinach Leaves, 1 Tbls Butter
Chopped
1 Tbls Olive Oil
Preheat the oven to 325 degrees.
Wipe the chop with a paper towel.
Place the chop in a shallow glass dish.
Combine the ingredients for the marinade.
Pour the marinade over the chop, making sure all parts of the chop are coated.
Marinate at room temperature for 1 hour, turning the chop at least once.
Remove the chop from the marinade.
Combine the flour and the herbs to make the breading.
Dust the chop on both sides with the breading.
Brown the chop on both sides in a small skillet.
Place the chop in an oven proof serving dish and bake until cooked through.
Prepare the side dishes while the chop is baking.
Saute the spinach in olive oil along with the pine nuts (Pinoles) and garlic
until soft.
Add the white wine and cook until the liquid is mostly evaporated.
Saute the baby artichoke heads until they are softened.
Add the mushrooms.
Saute until limp.
Add the tomatoes and white wine.
Saute until most of the liquid has evaporated.
Prepare the Sauce Demi Glaze using the Marsala in place of the Sherry.
Finish the preparation of the Sauce Demi Glaze by stirring in a gentle
circular motion and gently and carefully adding several dots of butter.
Stop stirring as soon as the butter is added to permit the sauce to form a
butter swirl.
Transfer the baby artichoke heads, mushrooms and tomatoes to the pan
containing the Sauce Demi Glaze.
Simmer until the artichoke heads are tender.
Remove the chop from the oven.
Place the spinach and the artichokes on the plate.
Serve.