Veal Scaloppine and Veal Marsala
- VEAL SCALOPPINE
- 1 pound veal scaloppine slices (8 to 12), cut a little more than 1/4 inch thick and pounded to slightly less than 1/4 inch.
- Salt and pepper to taste
- 1/2 cup flour
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- VEAL MARSALA
- chopped fresh parsley
- 6-8 oz white sliced mushrooms
- 2 Tbsp softened unsalted butter
VEAL SCALOPPINE
1. Dredge in flour. Shake off excess.
2. Heat in a large skillet over high heat: olive oil and butter.
3. Cook the scaloppine in batches, being careful not to crowd the pan. Brown quickly, 30 to 60 seconds each side. Remove to a platter (and keep warm in the oven if mkaing scaloppine). Repeat, adding more oil and butter to the pan as needed, until all the scaloppine are cooked.
4. Season with salt and ground pepper to taste. Serve immediately.
VEAL MARSALA
1. Prepare veal scaloppine as above, without placing the veal in the oven after browning. After the scaloppine have been cooked, set them aside and add 2/3 cup dry Marsala to the pan. Bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat and simmer until cooked down to about 1/2 cup. Whisk in 2 Tbsp softened unsalted butter. Continue to simmer until the sauce becomes thicker and velvety. Return the veal to the pan along with 2 Tbsps chopped fresh parsley and mushrooms (if desired). Simmer the meat in the sauce so that it warms through, about 1 minute. Remove them from the heat and serve immediately.
1. Dredge in flour. Shake off excess.
2. Heat in a large skillet over high heat: olive oil and butter.
3. Cook the scaloppine in batches, being careful not to crowd the pan. Brown quickly, 30 to 60 seconds each side. Remove to a platter (and keep warm in the oven if mkaing scaloppine). Repeat, adding more oil and butter to the pan as needed, until all the scaloppine are cooked.
4. Season with salt and ground pepper to taste. Serve immediately.
VEAL MARSALA
1. Prepare veal scaloppine as above, without placing the veal in the oven after browning. After the scaloppine have been cooked, set them aside and add 2/3 cup dry Marsala to the pan. Bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat and simmer until cooked down to about 1/2 cup. Whisk in 2 Tbsp softened unsalted butter. Continue to simmer until the sauce becomes thicker and velvety. Return the veal to the pan along with 2 Tbsps chopped fresh parsley and mushrooms (if desired). Simmer the meat in the sauce so that it warms through, about 1 minute. Remove them from the heat and serve immediately.
Submitted by Apr 1, 2010
15 min 30 min 45 min
15 min 30 min 45 min