MUSHROOM VEAL MARSALA
Quick and stylish dishes ideal for a midweek meal or weekend reception.
8-10 Mushrooms mixed, cleaned and thinly sliced (see note above)
4 tablespoons oil, divided
2 tablespoons unsalted butter
8 thin slices of veal scallops (about 1 1/2 pounds), puree until smooth
All-purpose flour seasoned with salt and pepper
1/2 cup sweet Marsala wine
1 cup chicken broth
1/2 cup cream
1/2 teaspoon fresh thyme
Salt and pepper
1.Season the flour with salt and pepper.
2.Place the seasoned flour during a bag and add the clams.
3.Beat until well coated, then put aside .
4.In a large skillet, heat half the oil and butter until bubbly.
5.Add the mushrooms and cook until golden, about quarter-hour .
6.Remove the mushrooms on a separate plate.
7.Add the remaining oil to the skillet and once it's hot, brown the cutlets within the pan for one minute per side.
8.Remove the meat slices from the plate with the mushrooms.
9.Add Marsala wine and deglaze it by scraping gold chunks from rock bottom of the pan.
10.Add chicken broth and cream, fresh thyme, then cook over high heat until the sauce reduces by half and thickens.
11.Taste and add salt and pepper as required .
12.Return the mushrooms and beef to the skillet to warm.
13.Serve the meat with a dollop of marsala sauce .