The veal is a bit expensive, but you’re almost paying for the convenience of having such a primo meal in under 30 minutes. So far it seems very forgiving and simple since I’ve tried it a few different ways and they all turn out yummy. We discussed trying it with chicken, but the effort of pounding or butterflying to get it thin enough takes all the fun and convenience out of it. Besides, this is the only veal recipe I have other than involtini which is a ridiculous amount of work and dirty dishes.
Notes: I’ve used sweet Marsala in the past and it should be cut with chicken broth so it doesn’t seem too sugary. This time I used Dry Marsala and it gave great flavor without the cloying sweetness. I would probably try it with a bay leaf or some thyme next time to give it another level of complexity.
Veal Marsala for 2 (no leftovers):
5 veal scallopini cutlets
2 8 oz cartons of pre-sliced baby bella mushrooms
3-4 tbsp butter
2 tbsp EVO
2 garlic cloves
1 shallot, minced (optional)
1/2 c chicken broth (forgot it, but extra sauce would’ve been nice)
Heat large skillet to med-high. S+P the veal, dredge in flour. Melt butter and EVO in pan. Working in batches, add 3 cutlets and cook 1 1/2 min per side. Set aside on plate and keep warm with foil while doing 2nd batch and mushrooms. Add butter to skillet for second batch as necessary.
Add mushrooms, shallot and garlic to pan. Cook 5 min or until they begin to give off juices. Add s+p and continue to cook 5 min. Add Marsala to deglaze, add chick broth and reduce by 1/2. Add cutlets back in to coat with sauce and warm up 1 min.
Served with green salad and leftover mashed potatoes. And yes, I like a lot of mushrooms.