Veal Marsala



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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