Veal Scaloppine with Mushroom Marsala Sauce

Total Time:
1 hr 20 min
Prep:
25 min
Inactive:
30 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 1/2 pounds boneless veal loin, sliced into 12 rounds
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper1 cup all-purpose flour
  • 8 tablespoons (1 stick) unsalted butter
  • 1 small yellow onion, cut into small dice
  • 3 cups sliced mushrooms
  • 2 tablespoons Marsala wine
  • 1 tablespoon capers, drained and rinsed
  • 1 teaspoon Dijon mustard
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley
Directions
  • Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.

  • Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.

  • In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.

  • Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.

  • Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.


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    This recipe is featured in:

    Mother's Day