Mushroom Veal Marsala Tarifi

Malzemeler

• 6 oz. Cleaned, Thinly Sliced Mushroom (Portobello Are Nice), 2 Tablespoons Oil, 2 Tablespoons Unsalted Butter, 8 Thin Slices Veal Scallopini (About 1 1/2 Pounds), All-Purpose Flour Seasoned With Salt And Pepper, 1/2 Cup Sweet Marsala Wine, 3/4 Cup Chicken Broth, Salt & Pepper

Hazırlanışı

1. 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 the oil and butter until bubbly. Add the mushrooms and cook until golden brown, about 15 minutes. Remove to a separate dish. Fry the cutlets in the skillet one minute per side. Remove to the dish with the mushrooms. Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom. Add the chicken broth and cook until the sauce has reduced by half and has thickened. Taste and add salt and pepper as needed. Return the mushroom and veal to the pan to reheat. Serve the veal with a good sized spoonful of the mushroom marsala sauce.

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