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unsalted butter extra-virgin olive oil flour veal scaloppine kosher salt sage mushrooms shallots Marsala chicken fresh Italian parsley
Viewed: 89 - Published at: 6 years agoIngredients
- 6 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- All-purpose flour, for dredging
- 8 slices veal scaloppine (about 1 1/2 pounds)
- 1/2 teaspoon kosher salt
- 6 large leaves fresh sage
- 1 pound mixed mushrooms (cremini, button, shiitake, etc.), thickly sliced
- 2 large shallots, finely chopped (about 1/2 cup)
- 1/2 cup Marsala
- 1 cup hot chicken stock (see page 40)
- 1/4 cup chopped fresh Italian parsley
Method
- Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat.
- Shake the flour onto a rimmed plate.
- Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess.
- Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side.
- Remove the veal to a plate.
- Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet.
- Once the sage is sizzling, add the mushrooms and shallots.
- Add about 2 tablespoons of the Marsala to get the mushrooms cooking.
- Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes.
- Pour in the rest of the Marsala and the stock.
- Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
- Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes.
- Stir in the chopped parsley and serve.
