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Veal Marsala
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| Veal Scaloppine with Mushrooms and Marsala adapted from Mario Batali Prep: 15 minutes Cooking time: ~30mins Serves: 4 Ingredients: | |
| ¼ C | extra-virgin olive oil |
| ¼ C | all purpose flour |
| salt | |
| fresh ground black pepper | |
| 8-10 (2oz) | veal medallions, (scaloppine) |
| 2 C | sliced crimini mushrooms |
| 1½ C | sweet Marsala wine |
| 3 Tbs | cold unsalted butter |
| 2 Tbs | fresh thyme leaves |
| 1 tsp | corn starch, 1 Tbs cold water (optional – if you prefer a thicker sauce) |
Directions:
Heat olive oil in a large saute pan over medium high heat until the oil is almost smoking
Place flour in a shallow dish (i.e. rectangular tupper-ware), season with salt and pepper
Dredge the veal in the seasoned flour, shaking off any excess flour
Placed dredged veal into hot pan and cook until golden brown on both sides (about 2 minutes each side) Make sure to only turn once
Place cooked veal on platter
Add crimini mushrooms to the same pan and saute until tender, browned and the juices have evaporated.
Add Marsala wine and bring to a boil. Cook until wine has reduced by 1/3
Add butter and place veal back into the pan. Bring back to a boil and reduce heat. Then simmer for 5 to 6 minutes
Mix corn starch and cold water, slowly add to pan and stir to thicken the sauce
Add thyme and season to taste with salt and pepper
Place veal on platter and pour the sauce over the meat and serve immediately
Enjoy!!
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