Veal Marsala

This recipe is one of hundreds of variations for scaloppine, which is simply an Italian term used to describe a thin scallop of meat (commonly veal). Scaloppine dishes are generally served with a wine based sauce.

This dish is a perfect example of why some of the simplest dishes are the best. Start out with the best, freshest ingredients and you can't lose.

I am especially partial to Provimi brand veal. Check out their web site at www.provimi-veal.com

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Yield- 4 servings

1 1/2 lb. trimmed Eye of Veal Round

1/3 cup seasoned Flour

Clarified Butter, as needed

2 Tbs. Garlic, chopped

6 Shallots, peeled and chopped

1 Green Pepper, diced

1 cup Mushrooms, sliced

1/2 cup Marsala Wine

2 cups Veal Stock, hot

Fresh chopped Basil, as needed

Cut and pound veal round. Figure two 3-oz. portions per serving.

Dredge veal medallions in seasoned flour.

In a large, flat sauté pan, heat clarified butter over medium-high heat.

Place medallions in pan along with garlic, shallots, peppers and mushrooms.

Sauté medallions until golden brown on both sites.  Once medallions are completely browned, remove from pan and keep warm. Deglaze pan with Marsala wine, let reduce for one minute, then add veal stock. Reduce by half, until sauce has a full bodied, glossy look.

Add medallions back to pan, along with fresh basil and cook for 1 more minute.

Serve over fresh made pasta. Fresh steamed baby asparagus is my favorite accompaniment with this dish.

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