The Best Veal Marsala | get yourself a nice bone-in veal chop and make this dish… you’ll thank me later! 2 Veal Chops Flour, as needed 2 sprigs of rosemary 1 large shallot, finely diced 3 garlic cloves, grated 8oz mushrooms of choice, sliced 2 cups of a good Marsala wine (preferably imported) 1/2 cups chicken or beef stock Parsley, chopped 4 tbsp butter, divided Salt & Pepper EVOO Gently pound the veal chops to 1/2 inch thick, then liberally season with salt and pepper. Coat both sides with flour, shaking off the excess, then set aside. Heat a high wall pan over medium heat. Drizzle with EVOO and add 2 tbsp of butter along with the rosemary. Once hot, add the veal chops and cook for 3-4 minutes per side. Then remove. Turn the heat to high and add the mushrooms along with a drizzle of oil. Cook until the mushrooms are browned and slightly caramelized. Then add the shallots, garlic, and a pinch of salt. Cook until fragrant. Turn the heat off and add the Marsala wine. The...