Mushroom Veal Marsala

http://www.italianfoodforever.com/

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

Ingredients:

• 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

Directions:

• 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.