Veal with Mushrooms and Marsala - by Jeff Stafford
This veal scallopini recipe is the perfect meal to make during a weeknight when you are short on time to prepare a good meal. Serves 4-6.
Ingredients
- 3 tablespoons of olive oil
- 8 veal scallopini, 1/4 inch thick
- 4 cups of mushrooms, sliced
- 1/2 cup butter, cut into pieces
- 1 cup of marsala wine
- 2 tablespoons of shallots, chopped
- 2 tablespoons fresh parsley, chopped
- salt and pepper to taste
Cooking Instructions
Heat olive oil in a large frying pan over a medium heat.
Pound the veal to a 1/4 inch thickness.
Season the prepared veal with salt and freshly ground black pepper, sprinkling over the steaks quite liberally.
When the oil is not enough, add the veal to the pan, cooking them in batches. Turn the veal once and continue to cook until golden brown on both sides and set aside.
Discard the oil from the pan. Add the butter and cook the shallots over medium heat, stirring frequently, until softened. Add the chopped mushrooms, salt and pepper, and continue to cook for 10 minutes. Add the marsala wine and cook for a further 7 minutes. Reduce the heat, return veal to pan just to heat through for a few minutes.
Transfer veal to a serving dish with the mushrooms and top with parsley.
