- 2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts)
- Salt and pepper
- Flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 cup molasses porter
- 1/4 cup Marsala
- 1/4 cup chicken stock
- 1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed
- Serving suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley
Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.
Season lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.
Put aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.
Add veal back to sauce to warm.
he recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy Jennifer Hanson
Recipe courtesy of Mario Batali