Veal Scaloppine with Mushrooms, Marsala and Thyme: Scaloppine alla Marsala

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 8 (2-ounce) veal medallions from the rack or loin
  • 8 ounces oyster mushrooms, quartered
  • 1 cup sweet Marsala wine (or slightly sweet sherry)
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried thyme
Directions
  • In a 10 to 12-inch saute pan, heat the olive oil over medium heat until almost smoking.

  • Meanwhile, season the flour with salt and pepper. Dredge the veal medallions in the seasoned flour. Add to the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side. Transfer the veal to a platter and keep warm.

  • Add the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated. Add the Marsala, bring to a boil, and reduce by one third. Add the cold butter and replace the veal medallions in the pan. Bring just to a boil, reduce the heat, and simmer for 5 to 6 minutes.

  • Stir in the thyme leaves and season the sauce with salt and pepper, to taste. Transfer the veal to a large platter, pour the mushroom sauce over the meat, and serve.


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    Not what you're looking for? Try:

    Veal Scaloppine with Mushroom Marsala Sauce

    Recipe courtesy of Nancy Fuller