Veal Chops With Porcini, Marsala And Rosemary Sauce - cooking recipe

Ingredients

1/4 oz dried porcini mushrooms
4 None veal chops (4-5 oz each)
1 tbsp butter
1 None shallot, finely chopped
1 tbsp fresh rosemary leaves
1/4 cup marsala
1/2 cup light cream

Preparation

Place mushrooms in small heatproof bowl and cover with boiling water. Let stand for 20 mins; drain. Discard stems; slice caps thinly.
Meanwhile, cook veal in heated, oiled large skillet on medium-high heat until cooked to desired doneness. Cover to keep warm.
Melt butter in small skillet on medium heat. Cook shallot, stirring, until soft. Add mushrooms, rosemary and marsala; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins.
Add cream to pan; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins, or until sauce has reduced by half. Serve over veal.