In this tasty recipe, tender veal scallops are topped with a light mushroom marsala wine sauce. Since veal scallopini can be quite expensive, you could substitute either chicken or turkey cutlets, just use a meat mallet to pound them to equal thickness.
Deborah Mele 2011
- 6 oz. Cleaned, Thinly Sliced Mushroom (Portobello Are Nice)
- 2 Tablespoons Oil
- 2 Tablespoons Unsalted Butter
- 8 Thin Slices Veal Scallopini (About 1 1/2 Pounds)
- All-Purpose Flour Seasoned With Salt And Pepper
- 1/2 Cup Sweet Marsala Wine
- 3/4 Cup Chicken Broth
- Salt & Pepper
- Place the seasoned flour in a plastic bag and add the veal scallops.
- Shake until they are well coated, then set aside.
- In a large skillet, heat the oil and butter until bubbly.
- Add the mushrooms and cook until golden brown, about 15 minutes.
- Remove to a separate dish.
- Fry the cutlets in the skillet one minute per side.
- Remove to the dish with the mushrooms.
- Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
- Add the chicken broth and cook until the sauce has reduced by half and has thickened.
- Taste and add salt and pepper as needed.
- Return the mushroom and veal to the pan to reheat.
- Serve the veal with a good sized spoonful of the mushroom marsala sauce.