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id
76
Name
Veal Marsala
Main Dish Category
Main Dish
Secondary Dish Category
Main Ingredient
Veal Cutlets
Other Ingredient
Number of People
4
List of Ingredients
1 1/2 lbs veal cutlets for scaloppini
Salt and Pepper
1/2 c flour
4 T butter
1/4 c olive oil
1/4 c chopped shallots (onion)
8 oz crimini mushrooms (baby portabellos) thinly sliced
1 c Marsala
1/4 c beef stock
Description
Season veal with salt and pepper. Place a large piece of plastic wrap on work surface. Spread cutlets out on plastic wrap; cover with another piece and seal the edges. Pound out veal with meat mallet or heavy frying pan until thin.
Preheat large skillet over medium high heat. Warm oven (100 degrees). Melt 1 T. butter and 1 T oil in skillet. Place flour in a shallow pan. Dredge veal in flour. Saute in skillet in single layer for 2 minutes on each side. Transfer to oven safe plate and keep in warm oven until ready to serve.
If you have too much beef to cook in 1 batch, melt another tablespoon of butter and oil in skillet before sauteing next batch.
When all of the veal is cooked, melt 1 T butter and add the shallots and the fungus (mushrooms) to the skillet. Season with salt and pepper. Saute for 5 minutes. Add Marsala to the pan and bring up pan drippings (from veal). Add beef broth and when it boils add the last T of butter.
Serve sauce over beef.
Time
30 minutes
Cooking Type
Skillet
Difficulty (1-5)
1
Notes
This goes really well with Buttered Egg Fettucini. If you decide to make it, cook the sauce for the fettucini in the pan after you finish the Marsala sauce. (The fettucini sauce needs about 30 seconds -- it just needs to get warm!)
Origin
Italian
Image