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| Shallots add depth of flavor |
---Barbara
Veal Marsala
(adapted from a Giadia De Laurentiis recipe)
Serves 4
12 -16 ounces veal cutlets (cut into 8 portions)
salt and pepper
1 T. flour
salt and pepper
1 T. flour
2 T. unsalted butter
2 to 3 T. olive oil
1 extra large shallot, finely chopped
8 ounces baby bella mushrooms, sliced
1/2 cup sweet Marsala wine
3/4 cup chicken broth, low sodium
1/8 teaspoon of dried French thyme
About 1/2 hour before cooking, cut the veal cutlets into 8 equal portions, pat dry completely with paper towels. (Meat must be dry for success with this dish. If not, your meat will steam instead of brown.)
About 1/2 hour before cooking, cut the veal cutlets into 8 equal portions, pat dry completely with paper towels. (Meat must be dry for success with this dish. If not, your meat will steam instead of brown.)
Just before cooking, sprinkle the veal generously with salt and pepper. Sprinkle flour lightly over each piece and pat each side until covered with a very light coating of flour and the meat is dry to touch.
Melt 1 T. of butter and 1 T. of oil in a heavy large skillet over medium-high heat.
Start the first batch. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. It will cook quickly because the meat is so thin. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat, with the remaining 4 cutlets, set the cutlets aside. Put in a warm oven, with the heat turned off, to keep them warm but not continuing to cook.
At this point, there will be brown bits in the bottom of the pan from browning the veal. Be careful they don't burn, i.e., turn down heat if needed. Add 1 T. of oil to the skillet. Add the shallot and mushrooms. Saute about 30 seconds.
Carefully, add the 1/2 cup of sweet Marsala to the hot pan, and stir to collect all of the brown bits to de-glaze the pan, reduce the liquid by half. Takes a few minutes.
Melt 1 T. of butter and 1 T. of oil in a heavy large skillet over medium-high heat.
Start the first batch. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. It will cook quickly because the meat is so thin. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat, with the remaining 4 cutlets, set the cutlets aside. Put in a warm oven, with the heat turned off, to keep them warm but not continuing to cook.
At this point, there will be brown bits in the bottom of the pan from browning the veal. Be careful they don't burn, i.e., turn down heat if needed. Add 1 T. of oil to the skillet. Add the shallot and mushrooms. Saute about 30 seconds.
Carefully, add the 1/2 cup of sweet Marsala to the hot pan, and stir to collect all of the brown bits to de-glaze the pan, reduce the liquid by half. Takes a few minutes.
Add the chicken broth and thyme. Simmer until reduced by half or the juices become thick, about 4 minutes. (If your sauce becomes too thick you can add a little more chicken broth.)
Return the veal to the skillet. (including any meat juices.)
Cook just until heated through, turning to coat, about 1 minute.
If needed, season the sauce with salt and pepper.
Serve two cutlets per person with the mushroom-shallot sauce over top.
---Barbara
---Barbara