Recipe courtesy of Jennifer Hanson
Veal Hanson
- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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.
