Friday, January 11, 2013

Veal Marsala

I happen to love veal and I find it unusual these days to find veal scallopine in the meat case of a grocery store.  I have been shopping at a local Publix store here in Fort Walton Beach and they had several packages of veal scallopine and so one found its way into my shopping cart.  I usually make veal parmagiana but since we just had Pasta Bolognese, I decided to make Veal Marsala (another favorite).  Flavorful slices of veal, quickly sauteed, covered with sauteed mushrooms with shallots and garlic and smothered with a Marsala sauce...YUM!

I served the veal with egg noodles and steamed French green beans.

Veal Marsala
Makes 4 servings

4 pieces of veal scallopine
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 shallots, chopped
2 cloves of garlic, minced
1 pound of assorted mushrooms (portobello, button, oyster, etc.)
1/4 cup of heavy whipping cream
3/4 cup of Marsala wine
3 tablespoons parsley, chopped

In a large frying pan, saute mushrooms in oil and 1 teaspoon of butter for about 1 minute.

Add garlic and shallots for about 2 minutes.  Remove from pan, set aside and keep warm.

Dredge veal in flour, salt and pepper.

Add remaining butter to skillet and saute veal for about 2 minutes on each side.  Remove from pan.  Add wine to deglaze the pan and reduce about 5 minutes.  Stir to remove the brown bits from the bottom of the pan.  Add the cream and stir occasionally for about 1 minute.

Plate veal, top with mushrooms.  Then pour over the wonderful sauce and garnish with parsley.

Recipe adapted from Great Italian

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