Best Veal Scallopini Rollatini A La Marsala And Mushrooms Recipes

VEAL SCALOPPINE MARSALA

Steps:

• Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat. Shake the flour onto a rimmed plate. Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess. Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side. Remove the veal to a plate.
• Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet. Once the sage is sizzling, add the mushrooms and shallots. Add about 2 tablespoons of the Marsala to get the mushrooms cooking. Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes. Pour in the rest of the Marsala and the stock. Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
• Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes. Stir in the chopped parsley and serve.

VEAL SCALOPPINE WITH MARSALA FOR TWO

Steps:

• Heat 2t butter in 12in skillet and cook mushrooms and onion until tender (3-4 min).
• Remove from skillet, set aside.
• Cut veal into 2 serving pieces and flatten to 1/8 in thickness.
• Salt and pepper the veal.
• Add remaining butter to skillet, add veal, cook on med-hi for 1 min per side.
• Transfer to warm plates.
• Add marsala and broth to drippings in skillet.
• Bring to a boil, boil gently for 1 min, scraping up bits in the skillet.
• Return mushroom mixture, add parsley.
• Spoon sauce over veal.
• ENJOY!