Ingredients

• 12 tbsp (1-1/2 sticks) butter
• 1/2 pound mushrooms, cleaned and sliced
• 1/4 cup sweet sherry wine
• freshly ground black pepper
• flour for dredging
• 4 veal chops (1-inch thick)
• 1 shallot, minced
• 1/4 cup sweet marsala wine
• 2 tbsp Grand Marnier
• juice of 1/2 lemon

Preparation

1. Melt one stick butter in large frying pan.
2. Add mushrooms, sweet sherry, and black pepper to taste.
3. Cook over low to moderate heat for 15-20 minutes, stirring occasionally.
4. Set aside.
5. Flour both sides of chops.
6. Season with salt and pepper.
7. Melt remaining butter in large frying pan.
8. Saute shops in butter over low to moderate heat for 1 minute on each side.
9. Remove from pan and set aside.
10. Add shallot and saute briefly.
11. Add marsala and ignite to burn off alcohol.
12. Carefully add Grand Marnier and ignite.
13. Add lemon juice.
14. Add sauteed mushrooms and stir with wooden spoon.
15. Return veal chops to pan.
16. Cook for 4-6 minutes, turning a couple of times.
17. Remove and serve immediately.

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