Veal Marsala

THE SICILIAN CONNECTION

Delicious Veal Marsala made with a dry or sweet fortified Marsala wine, brings this dish to life.

Marsala wine is frequently used in Italian cooking. A typical sauce is made by reducing the wine in shallots or onions almost to a syrupy consistency.

Not only can this be used in the with the veal but also with chicken and a nice rich Italian dessert known as zabaglione.

Let's begin.

INGREDIENTS

8 pieces of veal cutlets

1/4 cup of flour

1/2 tsp salt

1/2 tsp pepper

2 Tbls Butter

1 Tbls of extra virgin olive oil

2 shallots chopped

2 cloves of garlic chopped

1 pound of assorted mushrooms (portobello, button, oyster,etc.)

1/4 cup of heavy whipping cream

3/4 of a cup of dry Marsala wine

3 Tbls of fresh chopped parsley

PREPARATION

Dredge veal in flour, salt and pepper.

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

Add garlic and shallots for about 2 minutes.

Remove from pan, set aside and keep warm

Add remaining butter 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 cream for about 1 minute.

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

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