Veal or Chicken Scaloppine Marsala

This recipe is from a Sicilian cooking site. To make Scaloppine with lemon, substitute the Marsala with the juice of a lemon. Boiled or mashed potatoes are preferred companions to Scaloppine Marsala

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  veal or 1 1⁄2 lbs chicken, 8 to 10 Slices of meat cut scaloppini style
• 3  tablespoons flour, scaloppini (for dredging)
• 3  tablespoons olive oil
• 1⁄2 cup dry marsala wine
• 1⁄4 cup water
• 2  ounces butter
•  salt and pepper
•  some parsley, chopped
• 3  tablespoons olive oil
• 1  small onion, diced
• 1  cup mushroom, sliced

Directions

1. Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
2. In a heavy skillet over a medium flame, heat 3 tablespoons of oil and sauté the scaloppine on both sides.
3. Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and sauté over a high flame until the liquid is slightly reduced.
4. Arrange on a serving dish; top with its sauce and some chopped parsley.
5. To add mushrooms:
6. Prepare scallops as per above directions and set aside.
7. In the same skillet, heat 3 tablespoons of oil over a medium heat.
8. Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
9. Place in a colander to drip any excess oil and return to the skillet.
10. Add the scallops, the Marsala, ¼ cup of water, some of the parsley and sauté over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
11. Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.