- 3 veal scallopines [very thin veal cutlets from tenderloin], flattened with a mallet
- All-purpose flour, to coat
- 1 ounce [28 g] freshly chopped cleaned whole mushrooms
- 1/3 cup [80 mL] marsala wine
- 1/3 cup [80 mL] demi-glace [demi-glaze]
- Vegetable oil
- Salt and pepper, to taste
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- Pour enough vegetable oil into a frypan to completely coat the bottom of the frypan.
- Heat oil over high heat.
- Season veal scallopines on both sides; dab in flour and shake off excess.
- Carefully lay into hot oil; allow to sear until veal turns light gray.
- Turn over and do the same for the other side.
- Lower heat to medium; add mushrooms and brown briefly.
- Arrange veal scallopines on top of the mushrooms to prevent them from over boiling.
- Pour in marsala wine and demi-glace.
- Allow to reduce until of a velvety consistency.
- Season with salt and pepper.
- Arrange veal scalloppines onto a serving plate.
- Laddle on sauce, and serve.
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