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Scaloppine di Vitello al Marsala

Source of Recipe

Posted by Chyrel


Recipe Introduction

(Veal Cutlets in Marsala Wine Sauce) Marsala wine hails from Marsala in Sicily-that island of enchantment and mystery. You must use dry Marsala wine in this recipe; the sweet Marsala is meant to accompany a simple dessert of Italian biscotti (plain cookies that you dip into the wine). They say Marsala wine and high quality veal were meant for each other. After you sample this dish, you'll agree.

List of Ingredients

2 tablespoons olive oil
8 ounces white button mushrooms, wiped clean
6 tablespoons chicken stock
juice of 1/2 lemon
8 thin small veal cutlets
seasoned flour (1 cup all-purpose flour mixed with 1 teaspoon salt and 2 teaspoons black pepper)
2 tablespoons unsalted butter, for frying
4 tablespoons dry Marsala wine
1/4 cup chopped fresh Italian (flat-leafed) parsley


Recipe

1. Heat the oil in a saucepan, add the mushrooms and shake over moderate heat for 1 minute. Add half of chicken stock and 1 teaspoon of the lemon juice. Stir and set aside.

2. Pound the veal thinly, sprinkle with the remaining lemon juice and coat with the seasoned flour. Melt the butter in a large skillet and fry the veal (in a single layer) until golden, about 5 minutes each side. Stir in the Marsala wine, cook for 1 more minute, then transfer the veal onto a warm platter. Add the remaining stock to the skillet and let bubble until the sauce is syrupy, about 5 minutes; pour over the veal. Garnish with the cooked mushrooms and chopped parsley.

Adapted from Italian Family Cooking by Father Joseph Orsini