VEAL MARSALA SCALOPPINE
2 lbs veal round, cut into 1/4″ slices
1 cup flour
½ cup butter
2 Tbs extra-virgin olive oil
1 cup green onions (include green tops), sliced
1 cup fresh brown mushrooms, sliced
1 cup Marsala wine
½ tsp dried oregano
1 tsp fresh basil leaves, chopped
1 Tbs salt
1 Tbs white pepper
1 cup chicken broth
1. Pound the veal slices to tenderize them. Cut the tenderized slices into about 2 1/2″ x 2 1/2″ pieces. Set aside.
2. Put flour, salt, pepper and oregano into a large plastic ziploc baggie and mix well. Add the veal to the bag and shake well until the veal pieces are well coated with the flour mixture. Set aside.
3. Heat the butter and olive oil in a deep non-stick skillet and saute the onions lightly. Remove the onions from the skillet with a slotted spoon, and in the oil, brown the coated veal on both sides, being careful not to over-cook. You may have to brown the veal pieces just a few at a time. When the veal is browned, return it to the skillet with the sauted onions, and add the basil and Marsala wine. Simmer until a rich sauce forms. If sauce is too thick, you can add some chicken broth.
4. Add mushrooms and simmer for another 2-3 minutes and serve.
*Great served over hot rice or linguini.
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