Mushroom Veal Marsala

A quick, elegant dish that is great for weekend entertaining.

Ingredients: 

• 250g cleaned, thinly sliced mushrooms (of your choice)
• 4 Tablespoons Olive Oil, divided 
• 2 Tablespoons unsalted butter
• 8 thin slices veal scallopini
• All-purpose flour seasoned with salt and pepper
• ½ cup sweet Marsala Wine
• ½ cup chicken broth
• ½ cup heavy cream
• ½ teaspoon fresh thyme
• Salt & pepper

Method:

• Season the flour with salt and pepper.
• Place the seasoned flour in a plastic bag and add the veal scallops. Shake until they are well coated, then set aside.
• In a large skillet, heat half the oil and butter until bubbly.
• Add the mushrooms and cook until golden brown, about 15 minutes.
• Remove mushrooms to a separate dish.
• Add the remaining oil to the skillet, and once hot, fry the cutlet in the skillet for one minute per side.
• Remove cutlets from the dish with the mushrooms.
• Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom of the pan.
• Add the chicken broth and cream, fresh thyme, then cook over high heat until the sauce has reduced by half and has thickened.
• Return the mushrooms and veal to the pan and reheat.

Buon appetito!