Carne Di Maiale Marsala (Pork Marsala)

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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)

• or

• 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

Directions

1. Heat the butter in a skillet over medium and sauté the mushrooms until tender and nicely coloured. Set aside.
2. Dredge the veal in the seasoned flour, shaking off the excess.
3. 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.
4. 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.
5. When the sauce has begun to thicken, add the mushrooms and stir to mix inches.
6. Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over. Serve immediately.