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Veal Marsala |
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| Ingredients: |
8 Veal cutlets
S&P
2-3 T Unsalted Butter
2-4 T EVOO
1 Large Shallot, diced
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2-4 Garlic Cloves, smashed
8 oz Mushrooms, sliced
1/2 cup Marsala, Sweet
3/4 cup Chicken Stock
1 Rosemary Sprig
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| Procedures: |
Pound the veal as thinly as possible.
Sprinkle the veal with salt and pepper
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet over medium-high heat.
Add 4 veal cutlets and cook until golden brown, about 1.5 minutes per side.
Transfer the veal to a plate.
Add butter and oil, if necessary, and repeat the process with the remaining cutlets. Set aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Sauté until fragrant, about .5 minutes.
Add EVOO if necessary and sauté the mushrooms until tender and the juices evaporate, about 3 minutes. Season with salt.
Add the marsala and simmer until the marsala reduces by half, about 2 minutes.
Add the broth and rosemary and simmer until reduced by half, about 4 minutes.
Return the veal to the skillet. Pour in all of the pan juices and cook until heated through and coated, about 1 minute.
Stir in the remaining tablespoon of butter. Season the sauce with S&P.
Plate the veal and spoon the sauce over the cutlets and serve.
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| Notes: |
2024-05-10: With broccoli crowns and a Gewurztraminer.
2022-09-30: Using 1 pack of the excellent, paper-thin scallopini we get from Sprecher’s meats, it was served with pappardelle, Brussel’s Sprouts and a Bordeaux.
2021-08-28: Another excellent batch, served with papardelle and sliced beets.
2021-06-11: a great batch, with 8 oz of mushrooms. Served with Brussels Sprouts, German potato salad and corn pudding.
2008-12-07: Added to our cookbook
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05/14/2024
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