- 1/3 stick butter
- 6 mushrooms, sliced
- Sea salt
- Fresh ground black pepper
- 4 tablespoons good Marsala (do not use cooking Marsala as they contain salt and lack in flavor)
- 1/2 teaspoon all-purpose flour, plus extra for dusting veal
- 1/2 pound thinly cut veal
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh Italian parsley
Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir.
To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Daisuke Utagawa, All Rights Reserved
Recipe courtesy of Robert Irvine