Prep 15 mins
Cook 10 mins
Veal has become more expensive and, in some areas, hard to get. I developed this recipe so I could enjoy (mock) Veal Marsala without the expense. If you follow the instructions for preparing the pork cutlets I think you'll agree it will take on the texture and subtle flavour of veal.
- 1 cup marsala wine
- 2 tablespoons butter
- 1 lb mushroom, cleaned, stems intact and sliced
- 1 lb boneless skinless chicken breast (pounded to about 1/4- inch thick)
- 1 lb of thin cut pork cutlet (pounded to about 1/8 to 1/4-inch thick and soaked in milk for 1 hour)
- all-purpose flour seasoned with salt and pepper for dredging the pounded pork or chicken
- 3⁄4 cup chicken broth
- Heat the butter in a skillet over medium and sauté the mushrooms until tender and nicely coloured. Set aside.
- Dredge the veal in the seasoned flour, shaking off the excess.
- Heat oil sufficient to sauté the chicken or pork in the skillet. Add the chicken or pork and sauté for 1 minute per side. Remove to a platter. Cover with foil to keep warm.
- Add Marsala to the pan. Deglaze, then add chicken stock to the pan and let reduce and thicken. If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (use 1 tablespoon each), stirring until it thickens.
- When the sauce has begun to thicken, add the mushrooms and stir to mix inches.
- Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over. Serve immediately.