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Veal scaloppine with mushroom marsala sauce
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Brief Description
Veal scaloppine with mushroom marsala sauce
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Main Ingredient
Veal, Mushroom
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Veal, turkey or pork
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Posted By: Jrobbins
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Posted On: Jan 10, 2016
Number of Servings:
Ingredients:
- 1/2 teaspoons - salt, pepper, paprika
- 2 tablespoons - butter
- 3/4 pounds - portobello mushrooms
- 3/4 cups - Chicken / beef broth
- 1/2 - Marsala wine
- 1/2 cups - real Whipping cream
- 2 tablespoons - tomato paste
- 1 whole - green onion chopped
- 1/4 teaspoons - finely grated lemon rind
- 2 tablespoons - Chopped parsley/ ground pepper
- 1 1/2 pounds - thin veal scaloppine
- 3/4 cups - All purpose flour
Directions:
1. In pie plate, mix together flour, salt, pepper and paprika. Lightly dredge each scaloppine in mixture.
2. In large nonstick skillet, melt butter, cook meat, in batches, removing from skillet when lightly browned. Keep warm.
3. Remove stems from mushrooms, cut caps into 1/4" 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 a boil. Reduce heat to medium, cook, stirring often for 7-8 minutes or until beginning to thicken. Remove from heat, stir in lemon rind.
4. To serve, spoon sauce over warm scaloppine, sprinkle with parsley and pepper.
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