Veal Scaloppine with Mushroom Marsala Sauce
(from Dreamy346’s recipe box)
Source: http://www.dairygoodness.ca/recipes/veal-scaloppine-with-mushroom-marsala-sauce
Prep time: 15 minutes
Cook time: 22 minutes
Serves 6 people
Categories: dinner, pasta, veal
Ingredients
- 1 1/2 lb (750 g) thin veal scaloppine
- 3/4 cup (180 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 tsp (2 mL) paprika
- 2 tbsp (30 mL) butter
- 12 1/2 oz (375 g) Portobello mushrooms
- 3/4 cup (180 mL) chicken or beef broth
- 1/2 -3/4 cup (125-180 mL) Marsala wine
- 1/2 cup (125 mL) real whipping cream
- 2 tbsp (30 mL) tomato paste
- 1 green onion, chopped
- 1/4 tsp (1 mL) finely grated lemon rind
- 2 tbsp (30 mL) chopped fresh parsley
- Coarse ground pepper, to taste
Directions
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Instructions
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In pie plate, mix together flour, salt, pepper and paprika; lightly dredge each scaloppine in mixture.
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In a large nonstick skillet, melt butter; cook meat, in batches, removing from skillet when lightly browned; keep warm.
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Remove stems from mushrooms. Cut caps into 1/4-inch (1/2 cm) thick slices; add to skillet and cook over medium heat, stirring until softened. Stir in broth, Marsala, real whipping cream, tomato paste, and onion; bring to boil. Reduce heat to medium; cook, stirring often, for 7 to 8 min or until beginning to thicken. Remove from heat. Stir in lemon rind.
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To serve, spoon sauce over warm scaloppine, sprinkle with parsley and pepper.