Recipe - Costolette Di Vitello

2 lg Clusters veal
sweetbreads
2 Bay leaves
One fourth cup Fresh peas
4 1012 oz. centercut white
veal chops
4 tablespoon Margarine; clarified
Flour
Salt and pepper
2 tablespoon Chopped shallots or red
onion
One fourth cup Sliced mushrooms
One fourth cup Marsala wine
One fourth cup Chicken consomme
One fourth cup Cream
3 tablespoon Butter

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 One half 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 One half in. thickness. Heat the clarified
margarine in a large saute pan over mediumhigh 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.