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Veal Marsala

For those of you that don’t know – I have been training for the Chicago Marathon for the last 4 months. The race is a week away (on 10/10/10) and in the last week of training it is important to get a lot of sleep, drink lots of fluids and, oh yeah, eat lots of carbs. I made Veal Marsala on Saturday night. I used Giada’s recipe as a base, but doubled the amount of stock and Marsala for more sauce, and used a pound of mushrooms, instead of just 2 ozs. I served it with a fresh mushroom fettuccine from Capone’s.

 

Despite the fact that the veal was only in the pan for less than a minute each side, I think I overcooked it a little. Next time, I will make the scallopinis of veal thicker, so that I can get some nice browning without overcooking. I think I could even use more mushrooms and thinner cut pasta would be more suitable.  

 

I liked the recipe a lot – I thought the pasta with the sauce had a nice balance of flavors. The recipe uses a sprig of rosemary, which I don’t think is traditional, but it added a nice herbaceousness to the sauce. It’s a quick cook - perfectly suitable for a weeknight meal. I think chicken cutlets would be an easy substitution.

 

 

Ingredients

  • 4 veal cutlets (about 3 ounces each)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons unsalted butter
  • 2 to 4 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 2 to 4 garlic cloves, smashed
  • 16 ounces assorted mushrooms, sliced
  • 1 cup sweet Marsala
  • 1.5 cup low-salt chicken broth
  • Leaves from 1 fresh rosemary sprig

Directions

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 4 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 7 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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