Friday, September 5, 2008

Mushroom Veal Marsala

In this tasty recipe, tender veal scallops are topped with a light mushroom marsala wine sauce. Since veal scallopini can be quite expensive, you could substitute either chicken or turkey cutlets, just use a meat mallet to pound them to equal thickness.

Serves 4.

by Deborah Mele

  • 6 oz. Cleaned, Thinly Sliced Mushroom (Portobello Are Nice)
  • 2 Tablespoons Oil
  • 2 Tablespoons Unsalted Butter
  • 8 Thin Slices Veal Scallopini (About 1 1/2 Pounds)
  • All-Purpose Flour Seasoned With Salt And Pepper
  • 1/2 Cup Sweet Marsala Wine
  • 3/4 Cup Chicken Broth
  • Salt & Pepper
  • Place the seasoned flour in a plastic bag and add the veal scallops.
  • Shake until they are well coated.
  • Set aside.
  • In a large skillet, heat the oil and butter until bubbly.
  • Add the mushrooms and cook until golden brown.
  • Remove to a separate dish. Fry the cutlets in the skillet one minute per side.
  • Remove to the dish with the mushrooms.
  • Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  • Add the chicken broth and cook until the sauce has reduced by half and has thickened.
  • Taste and add salt and pepper as needed.
  • Return the mushroom and veal to the pan to reheat.
  • Serve the veal with a good sized spoonful of the mushroom marsala sauce.

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