Veal Scaloppine W/ Marsala Veal Demi-glace Sauce Recipe
Topped with a Marsala veal demi-glace sauce with sauteed mushrooms.
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Ingredients
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Veal Scaloppine Ingredients
Method
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.
- 5
