Veal Marsala
- Reviews 2
Ready In: 45 mins
Serves: 4
Ingredients
- 1 lb veal cutlet
- 2 -3 tablespoons butter, divided
- 1 teaspoon olive oil
- 2 cups heavy cream
- 1 cup dry marsala wine
- 1⁄2 lb fresh mushrooms, sliced
- salt, pepper,& gran. garlic to taste
- 1⁄4 cup chicken stock
- 1 lemon, juice of
- 3⁄4 cup flour
- 1⁄4 cup seasoned bread crumbs
- freshly chopped parsley
Directions
- Pound the veal to 1/4" thickness.
- Season with the juice of the lemon, but reserve one tsp.
- Put the flour and bread crumbs in a bag and add the veal to coat.
- (If you'd like, you could chill the veal at this point-for about 30 min.) In a heavy skillet over medium heat melt butter and olive oil.
- Sautee veal on either side until lightly browned.
- Remove from skillet and keep warm.
- To same skillet, add sliced mushrooms, more butter, reserved lemon juice, salt, pepper,& garlic.
- Over high heat quickly saute until light color but still firm.
- Remove mushrooms and keep warm, leaving juices behind.
- To same skillet, add chicken stock and simmer over med-low heat for 5 min.
- Add wine and remove from heat, cooling slightly.
- Blend in cream and return to heat.
- Simmer till reduced to the consistency before that of syrup (about 8 min.-watch closely to make sure it doesn't burn).
- Add veal and mushrooms; heat through.
- Place veal on platter, spoon on the sauce, top with parsley, and serve.
- (Or you could serve on each individual plate).
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