Veal Marsala
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A quick entree to serve anytime.
INGREDIENTS
1-1/2 pounds thinly sliced veal scallopine
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
1/4 cup all-purpose flour
6 tablespoons butter, divided
1 tablespoon olive oil
8-ounces mushrooms, sliced
2 teaspoons lemon juice
1/2 cup Marsala wine
2 tablespoons chopped fresh parsley
2 tablespoons or more freshly grated Parmesan cheeseCombine salt, white pepper, paprika, and flour on a plate and place near the stove. Heat 3 tablespoons of the butter and the olive oil in a large sauté pan over medium-high heat until very hot.
Dredge several pieces of veal in the seasoned flour, shaking off excess and add them to the pan, being careful not to crowd the pan. Sauté until browned, turning after 1 or 2 minutes. Remove veal to a plate when done and continue with remaining scallopine, until all have been cooked. Sprinkle the lemon juice over the scallopine and keep warm in a 200 degree oven.
Add remaining 3 tablespoons of butter to the pan over medium-high heat. Add mushrooms and season with salt and pepper. Sauté until mushrooms are golden brown. Add the Marsala and cook over medium-high heat, stirring constantly, until the wine is reduced by half. Stir in the chopped parsley and return the veal to the pan, turning once to coat.
Transfer to a serving platter and top with the mushrooms and sauce and sprinkle with the Parmesan cheese.
Makes 4 to 6 servings
This dish goes well with many accompaniments including new potatoes, rice, or creamy Fettuccine Alfredo. A simple steamed green vegetable such as asparagus or broccoli will round out the meal.