Veal Marsala
THE SICILIAN CONNECTIONDelicious 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 cutlets1/4 cup of flour1/2 tsp salt1/2 tsp pepper2 Tbls Butter1 Tbls of extra virgin olive oil2 shallots chopped2 cloves of garlic chopped1 pound of assorted mushrooms (portobello, button, oyster,etc.)1/4 cup of heavy whipping cream3/4 of a cup of dry Marsala wine3 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 warmAdd 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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