Page 50 - Indulgence

Veal Marsala

Marsala is an unusual wine, fortified, with pure alcohol and grape “musts” (the
leftovers of pulverizing skins, seeds and stems). While generally regarded as a

cooking wine, the expensive versions can be excellent. Another wonderful
Marsala accent is with the Fettuccini Alfredo on page 63 of this Cookbook.

Consider pairing with a red wine made from Pinot Noir, Merlot, Sangiovese,
Malbec, Grenache or Cabernet Franc grapes.

8 oz. Veal scaloppini, thinly sliced leg

1/4 cup flour
1/4 cup Parmesan cheese
1/2 teaspoon salt

4 tablespoons butter
2 tablespoons olive oil
2 Portobello mushrooms sliced thinly
2 green onions with tops, chopped

1/2 cup Sweet Marsala (alcohol wine)
1/2 cup beef broth
1 1/2 tablespoons lemon juice

Freshly ground black pepper, to taste

Trim meat and cut into 4-inch pieces. Pound very thin between
sheets of waxed paper. Combine flour, cheese and salt. Dredge
meat pieces in flour mixture, shaking off as much as possible.

Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a
skillet.
Add the mushrooms and onions and sauté over medium heat

until nicely browned, about 15 minutes.

Meanwhile, melt the remaining 2 tablespoons butter with 1
tablespoon olive oil in another skillet and heat until very hot.
Sauté the veal in this skillet over medium-high heat for about 1

minute per side.

Remove the veal to a platter and keep warm. Add the Sweet
Marsala, beef broth and lemon juice to the pan and simmer until
reduced slightly, about 2 minutes. Add the mushrooms and the

veal to this mixture and heat through. Serve immediately.

Yield: SERVES 2