Veal Scaloppine Marsala with Mushroom


Veal Scaloppine Marsala with Mushrooms

Scaloppine al marsala is a “secondo piatto” (second dish) as we say in Italy very tasty, easy and quick to prepare. There several variations, “al limone” (with lemon), “al vino bianco” (with white wine), “al marsala” (with marsala wine), my favorite as they are less rugged then the other two, and more tasty and sweet.

Cooking time around 15 minutes.

Preparation 15 minutes.

 

Serving 4 people

 

Ingredients

  1. 4 veal scaloppine thinly sliced, pounded thin if needed with a meat pounder
  2. 1 cup of all-purpose flower or more in case is needed
  3. 1 stick of unsalted butter
  4. 2 table spoons of extra virgin olive oil
  5. 8 mediums size oyster mushrooms sliced
  6. 4 slices of prosciutto, each slice should be big enough to cover half of each veal scaloppine
  7. 4 leaves of fresh sage
  8. 4 toothpicks
  9. 1 glass full of marsala wine
  10. Salt and freshly grounded pepper, to taste
  11. A side of mashed potatoes, or spinach, or asparagus, or fresh salad (seasoned with extra virgin olive oil, vinegar, and salt as we do in Italy)

 

Preparation

  1. Season the flour with salt and pepper, about one tablespoon of salt and one of pepper
  2. Stick each veal scaloppine with a slice of prosciutto and a leave of sage using the toothpicks
  3. Dredge/dust well the veal scaloppine in the seasoned flour
  4. Heat the olive oil and the butter in a large skillet over a medium-high heat
  5. When the butter is melted add the mushrooms
  6. Adjust of salt and pepper and cook for about 5 minutes stir frequently making sure not to burn the mushrooms and not overcook
  7. Set aside the mushrooms, and keep them warm
  8. In the same pan/skillet, add the veal scaloppine and the marsala wine, the skillet should be big enough to contain the four scaloppine. If not cook two at the time
  9. Cook each side for two minutes
  10. Reduce the heat and add the mushrooms
  11. Cook scaloppine and mushrooms for one more minute blending them together
  12. If the sauce is not thick enough for your taste, add a table spoon and flower and blend it well
  13. Transfer the veal in a large platter and pour the mushrooms and the sauce over the meat
  14. Serve immediately garnishing with the optional side
  15. Buon appetito (enjoy your meal)

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16 Sep 2018


By Vito Russo
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