MIssed you Carlo!
I haven't eaten since your last post. The good news is I lost 200 lbs. The bad news is I am still overweight!
;)
Tender cutlets, sautéed and caramelized in Marsala wine. This traditional Italian meal is best served with buttered linguini and fresh crusty french bread..1) Arrange veal slices between two sheets of wax paper or plastic wrap, and pound slices until they are thin cutlets. Dust and dredge veal with salted flour, shaking off any excess.. set aside.
- 2 (8 ounce) veal cutlets, halved
- 1 1/2 tablespoons all-purpose flour, lightly salted
- 2 1/2 tablespoons pure olive oil
- 1/4 teaspoon ground black pepper
- 2 teaspoons butter
- 3 shallots, chopped
- 8 large mushrooms, cleaned, trimmed and thinly sliced
- 1/3 cup marsala
- 1/3 cup chicken stock or broth
- 1/3 cup chopped fresh Italian flat-leaf parsley
2) In a preheated oiled skillet, lightly brown one side of veal cutlets, about 1 minute each.
Turn and sprinkle with pepper, then brown other side, for about 1 more minute.
3) Remove cutlets to a warm serving platter, then add butter to the same skillet and sauté shallots and mushrooms until shallots are soft, approx. 5 minutes.
4) Slowly add wine and chicken stock to pan and increase heat and boil rapidly, scraping the bottom, until liquid is slightly reduced, about 3 minutes. Spoon over top of cutlets, sprinkle with parsley, and serve immediately.
Makes 4 servings.