Sunday, July 19, 2009

Veal Marsala

What?  Another veal dish?  I promise this is the last for a while, but since we just did picatta, Marsala seemed like the most logical progression.  Most everyone likes this dish.  What's not to like.  Now you have a good amount of that veal stock you made in your freezer right?  HA!  this recipe calls for it, so I suggest you get about a cup of it out and start defrosting.  I will give 2 versions of this recipe, one with the veal stock, and the other with a low salt dark chicken stock.  One is going to be noticeably better than the other, but both are outstanding.

8 veal cutlets pounded thin
5 Tbsp seasoned flour for dredging (1/2 tsp each of salt and pepper)
4 Tbsp olive oil 
2 finely chopped shallots
2 garlic cloves finely minced
1 1/2 cup sliced assorted wild mushrooms (criminis, baby portabellas, oysters, etc. I don't like shitakes for this recipe)
1/2 cup sweet Marsala wine
1 cup reduced veal stock
2 Tbsp softened butter
1 sprig rosemary

Dredge your veal cutlets in the seasoned flour and shake to remove the excess.  You will not use all the flour.  Place your stainless steel skillet pan on medium high heat and bring it to temperature.  (please do not use non stick cookware!  The only thing your Teflon is good for is frying an egg, and only for a couple of months before the coating starts coming off into your food.) When pan is hot quickly add oil, and veal cutlets.  Cook for about a minute and a half on both sides or until golden brown.  Remove the veal, and lower the temperature to medium. Add the mushrooms, and saute for about 3 minutes allowing the mushrooms to release a lot of their liquid.  Add your shallot and saute for about one minute, then add your garlic.  Saute another 30 seconds then pour in your Marsala.  Using your spatula scrape up all the burnt goodness from the bottom of your pan.  Add the veal stock and rosemary. Reduce the sauce until it holds to the back of a spoon.  take your pan off the heat and add the butter, stirring constantly to incorporate.  The butter will mellow the sauce and add a nice sheen.  Add the veal back in and serve with a side of buttered noodles just like the picatta.  Enjoy.

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