Good marcella wine is critical. This is an easy, simple recipe you can use for various meats and mushrooms. This is the basic recipe.
Marcella wine, several cups
1 large package of mushrooms, sliced
1/4 cup finely chopped onion
1/2 stick butter
Olive oil a few tablespoons
1/2 package orzo pasta
1/2 teaspoon salt
In a large flat pan, braising pan or skillet, heat pan, medium high heat, add olive oil when hot place veal chops in pan. Cook fast until brown on each side it does not matter if they are done. Meanwhile heat water to cook orzo pasta. Reduce heat with veal in it; Add onion and mushroom slices and salt. Cook a bit, add marcella wine, deglazing the pan….that means scraping the brown yummy stuff off the bottom with the liquid being added, put in butter as well. Flip veal chops one more time moving shrooms and onions off the bottom and up on the sides, after settling the veal back to the bottom of the pan move the shrooms back around the veal. Reduce the heat to a simmer and put a lid on it. Cook pasta, about 8 minutes……the veal at this point should be done at the same time. I sometimes like to thicken the sauce just a bit with a few teaspoons of corn starch mixed in water. Stir them together then add to sauce mixture, cooking until slightly thicken.
Drain and dish the orzo up and place the veal chop and and marcella sauce on top. This is great with a salad.
As always we hope you enjoy.