Monday, March 24, 2014

Veal Marsala

Veal Marsala
We are seeing veal in the grocery store this time of year, so on Sunday,  I made Veal Marsala for Tom, as a treat, before he left town to see his parents.  I've made veal marsala over the years.  I don't really have a recipe, but I'll show you how I do it.
The main flavoring agent is Marsala wine.  It is a specific flavor ---kind of like a port wine--- and not expensive to buy.  There are two versions:  dry and sweet.  Either works well.

It is a beautiful gold color, and when combined with the brown bits from pan-frying the veal, you get a beautiful rich sauce.  


Veal Marsala

thinly sliced veal (or chicken)
a tub of mushrooms -- the older the better, for flavor
Marsala wine --- about a cup
butter --  1 to 2 T.
flour for dredging
salt and pepper
Preheat the oven to 200 degrees.  Place a plate in it to warm up.  This is key.  You will need to keep the meat warm while you cook the mushrooms and make the sauce.
Get all of your ingredients out.  You will need to move quickly and be organized.  If you are making vegetables or rice or pasta to go with it, then get them going , i.e., cook them simultaneously so everything arrives at the table at the same time and hot.  I usually make French green beans because I know they take about 12 minutes to cook and I can stretch them to 15 minutes if needed by lowering the heat.
Importantly, pat the meat dry on both sides.   Place some flour on a sheet of wax paper or wide plate, like a pie plate.  Season the meat and the flour with a little salt and pepper.  Not too much.
In a large fry pan,  add olive oil and a little butter until very hot.
Dredge the meat in flour and shake off the excess and then place in the hot pan.  Do the dredging just before you place it in the pan or I think your coating will be gummy, if you don't.

Don't overcrowd the meat.  Do it in batches -- 2 or 3 at a time.
Do them in batches and place in warm oven.  Only takes about a minute per side.
Do you second batch.  Don't overcook but be sure to get them browned.  Otherwise they will taste like raw flour.
Then, add a cup of Marsala to the pan -- avoid catching the alcohol on fire as you do -- you can shut off the flame underneath or remove the pan from the stove while you add the Marsala
and scrape up all of the brown bits from pan-frying the meat.
Add the mushrooms, and season with salt -- just a little
then cook down for about 5-10 minutes until mushrooms are cooked and the sauce turns glossy.
You can add a little more butter if you want.   Remove the meat from the oven, and add your veggie to each plate.
Then pour the sauce over the meat. 

If you aren't a veal fan, then you can use chicken instead. Place small slices of chicken breast between sheets of wax paper and pound them uber thin.

B




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