Cheese Stuffed Veal Marsala
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Start loosening your belt buckle for these babies! This Cheese Stuffed Veal Marsala will have you salivating at the thought of the cheesy, beefy goodness!
What You'll Need
- 4 (4- to 6-ounce) lean boneless veal chops (1-inch-thick)
- 1/2 cup grated Romano cheese
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1/2 cup canned beef broth
- 1/4 cup dry Marsala or other dry red wine
What to Do
- Cut chops in half horizontally to within 1/2-inch of 1 long edge. Open chops, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
- Combine cheese and oregano tossing lightly; place one-fourth of mixture on1 cut half of each veal chop. Fold chops to enclose filling; press edges of chops together, and secure with wooden toothpicks.
- Combine flour, salt, and pepper in a shallow dish; coat chops on all sides with mixture.
- Pour oil into a large nonstick skillet; place over medium-high heat until hot. Add chops to skillet; cook 3 minutes on each side or until browned. Add broth and wine; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, turning chops occasionally.
- To serve, remove toothpicks from chops. Place chops on individual serving plates, and spoon pan juices over chops.
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 395
- Calories from Fat 203
- Total Fat 23g 35 %
- Saturated Fat 10g 51 %
- Trans Fat 0.0g 0 %
- Protein 34g 68 %
- Cholesterol 128mg 43 %
- Sodium 704mg 29 %
- Total Carbohydrates 8.7g 3 %
- Dietary Fiber 0.8g 3 %
- Sugars 0.2g 0 %
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