Veal Marsala
Serving Size: 4
What You'll Need:
4 veal cutlets: each 1/4" thick
1/4 cup flour
1 tsp salt
1/4 tsp. pepper
2 tbsp. butter
1/2 lb. sliced mushrooms (I like using a pre-packaged mushroom medley including button, oyster and shitake)
1/2 cup beef stock
1/2 cup marsala wine
1/4 cup shallots (2 shallots)
Heat pan over medium heat for 30 seconds
Add 1/2 tbsp butter to pan to melt
Cook 1/2 veal with butter for 3 minutes (1 1/2 minutes on each side)
Do the same with remaining veal adding another 1/2 tbsp to pan first
Keep veal warm in microwave
To same pan, add 1/4 cup chopped shallots and cook for 30 seconds
Add mushrooms to same pan and stir, then add lid to pan and cook for 5 minutes (stirring occassionally)
Add beef stock
Remove pan from stove and add marsala wine
Return to stove and add juice from 1/2 lemon to pan
Sprinkle with leaves from 1 rosemary sprig
Put flame on med-high heat
Bring juices to a boil
Lower flame to medium and add 1 tbsp butter and cook for 5 minutes
Return veal to pan and heat for two minutes
Serve over Parmesan noodles (recipe will be in my next blog entry)
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