I had a slice of chicken marsala pizza the other day, and ever since, I have had a craving for veal marsala. I decided to make it for a lovely Friday night dinner instead of going out to eat.
This recipe is adapted from "Essentials of Classic Italian Cooking," by Marcella Hazan. I use mushrooms and a little more butter.
What are you having for dinner this Friday night?
Veal Scaloppine Marsala
Ingredients
- 3/4 lb to 1 lb veal scaloppine (thin-sliced veal leg)
- 2 Tbsp olive oil
- 1 Tbsp butter (for saute)
- 1/4 cup flour, on plate
- salt, to taste
- pepper, to taste
- 1/2 cup marsala wine
- 8 oz white mushrooms, cleaned and sliced
- 2 Tbsp butter (for sauce)
Instructions
Pat dry and season your veal scallops with salt and pepper.
Heat your skillet on medium high and add the olive oil and 1 Tbsp butter when hot.
Once the butter starts to foam, dredge both sides of each veal scallop in the flour and put them in the skillet. Dredge them right before putting them in the pan so they will stay crispy when cooked.
Allow them to cook on one side first until browned and thn flip them over to cook on the other side.
When the veal scallops are browned on both sides, remove them from the pan and place onto a plate.
The pan will now have oil, butter, flour and veal juices stuck to the bottom. We will turn this into sauce!
Return the pan to the stove and add the marsala wine and the mushrooms.
Turn the heat up to high.
Scrape the brown residues from the skillet using a wooden spoon.
Add the last 2 Tbsp butter.
Once the wine has reduced and the mushrooms have cooked, return the veal scallops to the skillet to heat them and coat both sides with the sauce.
Remove the veal scallops from the pan and place on your serving plate.
Serve with spaghetti (I like to put my drained spaghetti into the saucepan to mop up the remaining sauce before adding it to the plate).
Details
Yield: 2 servings
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