Stuffed Veal Chop with Porcini Mushrooms in Marsala

A delicious mushroom dish for any occasion!

1 Pour 200 ml of boiling hot water over the mushrooms. Allow to swell for 20 minutes. Cut half of the onions into cubes, the rest into slices, carrots into slices, chop kitchen herbs. Squeeze mushrooms, chop. Keep the mushroom water.

2 Sauté carrots and onion slices in 30 g butter, add sugar. Fill up with stock, Marsala, mushroom water. Boil to 250 ml. Bind with cornstarch, season with salt and season with pepper.

3 Sauté the onions, mushrooms and garlic. Mix a third of the herbs, season with salt and pepper. Cut a pocket in the meat. Fill in the mushrooms. Pin the opening with a wooden stick.

Season 4 chops with salt. Fry in oil for 2-3 minutes. Turn, add Marsala, simmer on low heat for 5-6 min. Add the rest of the herbs. Serve with gnocchi or butter noodles.

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