Prep: 19 minutes; Cook: 17 minutes
Sweet Marsala wine from Sicily adds a signature rich, smoky flavor to this classic dish. Look for very thin scallops (slices) of boneless veal, sometimes labeled as veal scaloppine; these are the most tender. If the thinner scallops are not available, place thicker veal cutlets in a large heavy-duty zip-top plastic bag or between two sheets of heavy-duty plastic wrap, and flatten to a 1/8-inch thickness using a meat mallet or rolling pin. Also try this recipe with chicken breasts or pork cutlets.
Oxmoor House JUNE 2006
1. Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.
2. Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.
3. Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.
4. Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; sauté 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.
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