Being a food blogger, I am always trying out new recipes. I enjoy this part of being a blogger, but it also means that I do not get around to making some old family favorites very often. Fall has arrived here in Umbria along with a fantastic selection of mushrooms available just about anywhere that sells produce. Since we love mushrooms of every description, prepared in just about any manner, I recently bought a lovely selection of three varieties of mushrooms to use in my kitchen. After much deliberation trying to decide what to make with my extravagant mushroom buy, I decided to make a mushroom ragu sauce for my pasta addicted husband. Taking a short break from pasta myself, I decided to prepare a recipe I haven’t made in a couple of years which is this easy veal dish featuring Marsala wine and mushrooms.
Veal scaloppine is relatively inexpensive here in Umbria, so I used veal for this dish, but I know veal can be pricy in North America. In its place, you could use less expensive chicken, turkey, or even pork cutlets instead of veal if you prefer. I used a selection of cremini, pioppini, and portobello mushrooms, but any variety will work fine. I had a bottle of semi-sweet Marsala wine that we had bought on a trip to Sicily that I used in this recipe, but any Marsala wine will work. After making this dish again, which comes together in just a few minutes, tastes divine, and looks wonderful, I couldn’t help and wonder why I do not make it more often! This is an excellent dish for even a novice cook to make that is perfect for entertaining and will impress any guests. I would serve this dish with garlic mashed potatoes and a greenside vegetable such as green beans or sautéed rapini.
Deborah Mele Revised 2019
- 8 - 10 Ouces Cleaned, Thinly Sliced Mushroom Mix (See Notes Above)
- 4 Tablespoons Oil, Divided
- 2 Tablespoons Unsalted Butter
- 8 Thin Slices Veal Scallopini (About 1 1/2 Pounds), Pounded To Equal Thickness
- All-Purpose Flour Seasoned With Salt And Pepper
- 1/2 Cup Sweet Marsala Wine
- 1 Cup Chicken Broth
- 1/2 Cup Heavy Cream
- 1/2 Teaspoon Fresh Thyme
- Salt & Pepper
- Season the flour with salt and 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 half the oil and butter until bubbly.
- Add the mushrooms and cook until golden brown, about 15 minutes.
- Remove mushrooms to a separate dish.
- Add remaining oil to the skillet and once hot, fry the cutlets in the skillet one minute per side.
- Remove cutlets to the dish with the mushrooms.
- Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth and cream, fresh thyme, then cook over high heat 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.