Veal Masala stuffed with Shrimp

Ingredients

• 4 veal chops, about 1.5” thick
• 8 to 12 medium size shrimps, shelved, devained
• 1 red bell pepper (red capsicum)
• Season salt (or salt and pepper) to taste
• ½ of a Spanish onion, diced
• 3 garlic cloves, crushed
• ½ cup of fine or superiore Marsala Wine
• 4 fresh basil leaves
• 1 branch of rosemary
• 2 tablespoon of canola oil
• 1 tablespoon of virgin olive oil
• 1 cup of chicken stock

Serves 4

Veal and shrimps are both lean and nutritious. The dish is easy to prepare yet has a flair of sophistication, making this the perfect marsala dish for any occasions.

Loin or sirloin veal chops are perfect for this dish. Choose chops with a light pink color for freshness. Rub the veal chops with seasoning salt and half of the crushed garlic. Cover and keep in the fridge to marinate for at least 20 minutes. Take out of the fridge and let the veal come to room temperature before cooking.

Heat 1 tablespoon of canola oil in a flat frying pan over medium to high heat. Quickly fry the shrimps for about 2 minute, then take the shrimps out and set aside. Fry the veal chops in the same oil for about 1 minute on each side. The key is not to over cook the shrimps or the meat. Set aside and let the veal chops sit for a minute or two.

To prepare the marsala sauce, in a small pot, sauté the diced onion and the rest of the garlic in medium heat with the rest of the canola oil for about 1 minute. Slice the bell pepper into thin strips about 2” length and 0.5” wide. Add the bell pepper in with the onion and continue to sauté for another 3 minutes. Add the masala wine and chicken stock and simmer at a low heat for about 4 minutes or until the sauce is thickened to your liking. Add chopped basil leaves and rosemary leaves to the sauce.

Season the sauce with salt and pepper to taste.

Using a skillet knife, split the chops along the thickness to about half the width of the steak as if slicing a bread roll to prepare for a sandwich. Insert 2 to 3 shrimps into each veal chop, then top the inserted shrimp with some sauté onion from the marsala sauce. Return the stuffed veal chops back to the frying pan to medium heat, pour the marsala sauce and bell pepper strips on the veal chops. Heat through, and serve immediately.

The dish can be served with breads and salads on the side.