Shelly's Recipe

VEAL SCALOPPINE WITH MARSALA

Category: Beef

6 tbsp butter
6 to 8 veal cutlets
Flour, for dusting
Salt and pepper
6-8 mushrooms, thinly sliced
1 shallot, minced
2/3 cup dry Marsala
1/3 cup veal or chicken stock
2 tbsp unsalted butter

Place veal between 2 sheets waxed paper and pound to flatten cutlets to half their original thickness. Sprinkle with salt and pepper and dip slices lightly in flour.

Preheat oven to 200. Heat half butter in heavy large skillet just until hot. Add meat in batches so sides do not touch and saute until golden, 2 to 3 minutes per side, adding butter as needed. Transfer to platter and keep warm in oven.

Pour off all but 2 tablespoons butter and add mushrooms and shallots. Saute over high heat until they begin to color. Blend in Marsala and stock. Boil over high heat scraping up any browned bits clinging to bottom of pan, until reduced by 1/3. Remove from heat, add rest of butter, swirl until slightly thickened. Season with salt and pepper to taste. Pour over meat. Serves 4