Prev Recipe Next Recipe

Recipe courtesy of Jennifer Hanson

Show: Calling All Cooks

Episode: Brewin' Up a Meal

Save Recipe Print

Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

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

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Veal Hanson
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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