Veal Marsala

Veal Marsala

Veal Marsala

INGREDIENTS

½ Ounces Dried Porcini Mushrooms

½ Cup Boiling Water

¼ Cup Unbleached Flour

¼ Teaspoon Salt

¼ Teaspoon Fresh Ground Pepper

1 Pound Veal Scallops – Pounded to 1/8 Inch Thickness

3 Teaspoons Olive Oil

10 Ounces Sliced Mushrooms

1 Finely Chopped Shallot

2 Cloves Minced Garlic

½ Cup Dry Marsala Wine

¾ Cup Beef Broth

1 Tablespoon Butter

4 Teaspoons Chopped Fresh Parsley

Place the dried porcini mushrooms in a small bowl and pour in the boiling water.  Let stand for 10 minutes until softened.  Drain & chop.

Combine the flour, salt and pepper on a large plate.  Dredge the veal in the flour mixture to coat.  Shake off any excess flour.  Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.  Add the veal and cook until browned, about 1 to 2 minutes per side.  Transfer to a platter.  Heat the remaining 1 teaspoon oil and add the sliced mushrooms and shallot.  Cook, stirring occasionally, until the mushrooms start to brown, 5 to 6 minutes.  Add any leftover flour, the porcini mushrooms and the garlic.  Cook for 2 minutes until the garlic starts to brown.  Pour in the marsala and broth.  Bring to a boil and cook until slightly thickened (2 to 3 minutes).  Return the veal to the skillet and cook, turning once, until hot (1 to 2 minutes).  Remove the skillet from the heat.  Swirl in the butter until melted.  Serve sprinkled with the parsley.  Serves 4

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