Veal Scaloppine W/ Marsala Veal Demi-glace Sauce Recipe
Recipe information
Make Veal Scaloppine W/ Marsala Veal Demi-glace Sauce in just 30m. Topped with a Marsala veal demi-glace sauce with sauteed mushrooms.
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Ingredients
Veal Scaloppine Ingredients
Cooking Instructions
1. Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides. Dredge each cutlet in all-purpose flour, shaking off the excess.
2. Cook the Veal
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes on each side until golden brown. Remove the cutlets from the skillet and set aside.
3. Sauté the Mushrooms
In the same skillet, add the remaining tablespoon of butter and sliced mushrooms. Sauté for about 5 minutes until the mushrooms are golden brown.
4. Make the Sauce
Pour the Marsala wine into the skillet, scraping the bottom to deglaze. Let it boil for about 2 minutes until reduced by half. Add the veal stock and simmer for another 5 minutes.
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