INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 425F.
2. Poach the sweetbreads with the bay leaves in salted water for 3 to 5
minutes, or until barely pink in the center. Remove and cut into 1/2 in.
slices. Set aside.
3. Cook the peas in a small amount of boiling water until still slightly
firm in the center, about 2 minutes. Set aside.
4. Pound the veal chops to a uniform 1/2 in. thickness. Heat the clarified
margarine in a large saute pan over medium-high heat. Dust the chops in
flour; shake off excess. Salt and pepper the chops and brown in the
margarine on both sides. Place on a baking pan and bake in preheated oven
for 5 to 6 minutes. Discard the margarine from the saute pan; return the
chops to the pan.
5. Add the shallots, sweetbreads, mushrooms, and peas. Cook over high heat
for 2 to 3 minutes. Deglaze the pan with the Marsala; add the chicken and
cream.
6.  Remove the chops to a warm platter.  Add the butter to the pan and cook
until the juices are slightly thickened. Correct the seasoning with salt
and pepper. Pour the sauce over the chops, garnish with parsley, and serve
at once.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD, CLEVELAND
WINE: BARBARESCO, 1980
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”