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Veal Marsala

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 3 Tbsp unsalted butter
  
• 1 pound mushrooms, trimmed and quartered
  
• 1 large garlic clove, minced
  
• 2 Tbsp chopped fresh flat-leaf parsley
  
• 1-1/2 pounds veal cutlets (also called scaloppine), 1/4-inch thick
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 tsp dried thyme, crumbled
  
• 1/4 tsp dried oregano, crumbled
  
• 1-1/2 Tbsp olive oil
  
• 1/2 cup all-purpose flour
  
• 2/3 cup sweet Marsala wine
  
• 1 cup beef or veal demi-glace
  
• Accompaniment: buttered noodles
  






Instructions



1. Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides. Add mushrooms and cook, stirring frequently, until liquid mushrooms give off has evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and cook, stirring, for 1 minute. Transfer to a bowl and wipe skillet clean.
   
   
2. Pat veal dry and sprinkle with salt, pepper, thyme, and oregano. Heat 1-1/2 teaspoons oil with 1 teaspoon butter in same skillet over moderately high heat until hot but not smoking. Meanwhile, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess. Add veal to skillet, without crowding. Cook, turning once, until just cooked through, 2 to 3 minutes total (meat will still be slightly pink inside). Transfer to a platter and keep warm, loosely covered with foil. Cook remaining veal in 2 more batches, using remaining 1 tablespoon oil and 2 teaspoons butter.
   
   
3. Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, for 1 minute. Continue to boil until reduced by half. Stir in demi-glace and simmer, stirring occasionally, for 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, and season with salt and pepper, if necessary. Simmer for 2 minutes more and spoon over veal. Serve with noodles.
   
   Serves 4