Veal Marsala
Print recipe| Serves | 4 |
| Inspiration | Mario Batali |
Ingredients
- 4 - 5 Medium to large veal cutlets (that have been put through the tenderizer once or twice)
- 1/3 cup all purpose flour
- 6 - 8 Tbsp olive oil (depending on the size of the frying pan)
- 1/2 Tsp salt
- good grinding of pepper
- 1/2lb sliced cremini mushrooms
- 1 cup Marsala wine
- 2 Tbsp cold unsalted butter
- 1/2 Tsp dried thyme or 1 tbsp fresh thyme leaves
Directions
| In a medium sized frying pan, heat the olive oil over medium heat until almost smoking. | |
|
Season the flour with salt and pepper and place in a shallow dish (such as a rimmed soup bowl). Put each veal piece in the flour one at a time and turn over to completely cover with flour. Add to the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side. Remove the veal to a side plate.  | |
|
Add the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated. Add the Marsala, bring to a boil, and reduce by one third. Add the cold butter and replace the veal in the pan. Bring just to a boil, reduce the heat, and simmer for 5 to 6 minutes. Stir in the thyme and check the sauce for seasoning.  | |
|
Drizzle the mushroom sauce over the veal and serve.  | |