Many who follow along with my blog know that I created this as a means to share my recipes with my daughter. She follows hundreds of fashion blogs so I knew this was the way I could “fit” into her world of social networking. It began with a simple request for homemade hummus and vinaigrette and grew into recipes she missed from home. As I continued to add in family recipes I wanted to make sure she had the “classics”.
The classic dishes I’m referring to are my personal list of basic dishes that I know I can always fall back on in a moment’s notice and create a delicious dinner. These are the dishes that I notice so many people order out in Italian restaurants; ala Francese, Piccata, or Marsala! Made just right, they are tender and flavorful dishes. Each one is perfect for a comforting week night dinner or impressive for entertaining guests. Doubled and tripled these are great party entrées as well.
I’ve already posted my Chicken Piccata and Chicken Francese recipe (ugh,I must replace that awful pic!) and now my Veal Scaloppini Marsala recipe. There really are a lot of variations to the recipe. Sometimes broth is added to the Marsala sauce, which I will do when I’m preparing for larger quantities, but when making it just for a small group, I like using dry Marsala only.
My daughter loves mushrooms and for many years I’ve had to avoid them as way back in my 20’s I was allergic to them. Did you notice “was”??? I am really happy to find that I’ve been adding in mushrooms lately and finding no reaction! I’ve heard people will grow out of some allergies; guess that’s one good thing about the years passing!
Also, the choice of meat can vary, which is another reason I love these dishes. Instead of veal, pork or chicken cutlets work beautifully. Whatever is used, the meat should be pounded to about ¼ inch thick. For veal I like to ask the butcher to slice it thinly across the grain (which they should know!) But if it is sliced incorrectly, the veal will curl and bubble as the muscles/grains tighten and your veal will not be fork tender!!
Veal Scaloppini Marsala
Serves 4
8 veal scaloppini or thin sliced cutlets (I like to present 2 scaloppini with each serving as they are so thin; however use your judgment as to the size and serving amount)
1 teaspoon Kosher salt
½ teaspoon freshly ground pepper
1/3 cup flour
2 tablespoons unsalted butter
2 tablespoons olive oil
6 – 8 0z mushrooms, cleaned and sliced thin
1 scallion thinly sliced (optional)
½ cup dry Marsala (Marsala wine is sold either sweet or dry; I prefer to use dry)
Between two sheets of plastic wrap, pound the slices to about ¼ inch thick. On a sheet of wax paper or using a pie plate, mix the salt and pepper into the flour and set aside.
Heat a large skillet with ½ of the butter and oil. Add in the mushrooms and scallion if using and cook about 10 minutes until soft and lightly browned. Transfer to plate and set aside. Add in the remaining tablespoon of butter and oil to the pan and return to medium high heat. Dip the veal into the flour on both sides and place in skillet. Do not crowd the veal in the skillet, cook in batches if necessary. Saute for 1 minute on each side until just lightly browned; remove to plate with mushroom.
Pour in the Marsala wine allowing it to simmer into a rich sauce. Add in the mushrooms and veal simmering until heated. If the sauce is too thick add in additional Marsala. For an additional touch of richness and shine, add in an additional pat of butter. Serve immediately.
