Veal Mushroom Marsala
|Veal scallopini||1⁄2 , sliced thin leg|
|Shallot||1 Large, minced|
|Fresh parsley||2 Tablespoon|
|Minced garlic||4 Clove (20 gm)|
|Olive oil||1 Tablespoon|
|Wondra flour||2 Tablespoon (Wondra)|
|Crimini mushrooms||1⁄2 , sliced|
|Beef stock||2 Cup (32 tbs)|
|Marsala wine||1 Cup (16 tbs) (1/4 sweet)|
|Salt||1 Teaspoon (adjust salt as per taste)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Fresh rosemary sprig||1 , leaves detached from sprig|
|Baby spinach||1⁄2 Cup (8 tbs)|
Lightly flour the veal, sprinkle with salt and pepper.
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large
skillet over medium-high heat.
Add veal cutlets and cook until golden brown, about 1 1/2 minutes per
Transfer the veal to a plate. Set the cutlets aside.
Add additional butter butter and olive oil, if necessary.
Add the shallot and garlic. Saute until fragrant, about 30 seconds.
Add the mushrooms and saute until tender and the juices evaporate,
about 3 minutes.
Season with salt and pepper.
Add the Marsala. Simmer until the Marsala reduces by half, about 2
Add the broth and the rosemary leaves. Simmer until reduced by half,
about 4 minutes.
Return the veal to the skillet. Pour in all of the pan juices. Cook
just until heated through, turning to coat, about 1 minute.
Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the
veal and serve. Or cut veal into bite size pieces, toss with cooked