Tender Veal Marsala with Mushrooms
If you think Veal Marsala is a dish for chefs only, think again. This super easy and unbelievably tasty Veal Marsala offers up tender bites and is guaranteed to have you looking like a pro. Pounded thin, veal is sautéed and coated in a deeply flavourful mushroom, shallot and Marsala wine sauce.
Bite Me Bit
"I robbed a butcher shop...I got away with 116 veal cutlets. Then I had to go out and rob a tremendous amount of breading."
½ cup flour
½ tsp kosher salt
¼ tsp freshly ground black pepper
1½ lbs veal scaloppini
2 tbsp butter, divided in half
2 tbsp olive oil, divided in half
1 large shallot, minced
½ lb button mushrooms, sliced
½ lb shiitake mushrooms, stemmed and sliced
1 cup dry Marsala
1 cup chicken broth
1 cup beef broth
2 tbsp butter
1) Combine flour, salt and pepper in a shallow dish. Pat veal dry with paper towel then dredge both sides of the veal in flour, shaking off excess.
2) In a large non-stick skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add half the veal, searing it quickly on both sides, about 1-11/2 minutes per side to just cook through. Remove and place on a serving plate. Repeat with remaining butter, olive oil and veal. Remove veal from pan and set aside.
3) For the Marsala sauce, using the same skillet, add shallots and mushrooms. Cook over high heat, continually stirring until mushrooms begin to soften, about 3 minutes. Add the Marsala and cook for 3 minutes. Stir in chicken and beef broth and bring to a boil. Boil for 7-8 minutes, stirring often. Turn heat to low, stir in the butter. Return veal to the pan, turning once or twice to baste it in the sauce and re-warm.