Ingredients
2 milk-fed veal chops
2 red onions
3 garlic cloves
100g mushrooms
50g bacon cubes
4 mozzarella slices or 70g mozzarella, shredded
olive oil
knob of butter
seasoning
Marsala wine

Method

Season both chops on each side and spread some olive oil.

In a pre-heated pan, fry the chops for three minutes on each side.

Meanwhile, chop the onion and mushrooms julienne and use the same pan.

Add the olive oil and butter, add the ingredients along with the crushed garlic cloves and bacon for six to seven minutes. Finally, add a dash of Marsala wine, reduce for another two minutes and set aside.

Place the cooked mixture on to both chops and top with slices of mozzarella.

Place in a pre-cooked 180˚C oven for another seven minutes.

Serve with roast potatoes and hot seasonal vegetables.

Roberta Preca is a Chef patron, Tal-Familja Restaurant, Marsascala.