Scaloppine Recipe
veal scaloppine, mixed mushrooms, Marsala sauce
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Ingredients
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Meat
Mushrooms
Sauce
Method
Preparation
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Prepare the Mushrooms
Clean the mixed mushrooms with a damp cloth and slice them evenly.
Cooking
- 3
Sear the Veal
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the veal cutlets and cook for about 2-3 minutes on each side until browned. Remove the veal from the skillet and set aside.
- 4
Cook the Mushrooms
In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook for about 5-7 minutes until they are browned and tender.
- 5
- 6
Create the Sauce
Pour in the Marsala wine and scrape the bottom of the skillet to deglaze. Allow it to simmer for about 3-4 minutes until slightly reduced. Then, add the chicken or vegetable broth and bring to a simmer.
- 7
Serving
- 8
Plate and Garnish
Serve the veal scaloppine on plates, drizzling the mushroom Marsala sauce over the top. Garnish with chopped fresh parsley before serving.
