Veal Marsala Recipe
Are you looking for the best Veal Marsala recipe? This Veal Marsala is a perfect Side Dish. Pork is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. Once you try preparing this Veal Marsala, I am sure you will be making it again!.
Ingredients
625 g (1 1/2 lb) cushion of veal (fillet part of the thick portion of leg)
25 g (1 oz) (4 tablespoons) flour
Piece of blade mace
Pinch paprika
Pinch basil
Pinch oregano
Salt and black pepper
30 ml (1 fl oz) (2 tablespoons) oil
50 g (2 oz) butter
150 ml (1 pint) (f cup) Marsala
150 ml (1 pint) (1/2 cup) double (heavy) cream
Juice 5 lemon
100 g 1/4 lb) (5/8 cups) button mushrooms '
10 ml (2 teaspoons) chopped parsley
Directions
1 Cut the veal into 4 slices, 5 mm (lin) thick, and beat each one with a meat mallet, flattening it to the largest possible size.
Cut each slice in half.
2 Sieve the flour on to a plate.
Powder the mace, and add it to the flour with the remaining spices, herbs and seasoning.
3 Pass each escalope in the seasoned flour and shake off any excess.Heattheoilandbutterina large frying pan (skillet) over a table spirit burner.
When it is sizzling hot, add the escalopes and fry for H minutes on each side, or until golden.
Drain off the excess butter and oil.
4 Stir the Marsala into the pan and boil for 2 minutes.
Stir in the cream and lemon juice and boil for 1 minute, shaking.
5 transfer the escalopes to serv- ing plates.
Add the mushrooms to the sauce in the pan.
Simmer, stirring continually, for 2 more minutes and pour the sauce over the escalopes.
Garnish the escalopes with a little chopped parsley and serve with fried new potatoes, and buttered aspara- gus and celery.
Cut each slice in half.
2 Sieve the flour on to a plate.
Powder the mace, and add it to the flour with the remaining spices, herbs and seasoning.
3 Pass each escalope in the seasoned flour and shake off any excess.Heattheoilandbutterina large frying pan (skillet) over a table spirit burner.
When it is sizzling hot, add the escalopes and fry for H minutes on each side, or until golden.
Drain off the excess butter and oil.
4 Stir the Marsala into the pan and boil for 2 minutes.
Stir in the cream and lemon juice and boil for 1 minute, shaking.
5 transfer the escalopes to serv- ing plates.
Add the mushrooms to the sauce in the pan.
Simmer, stirring continually, for 2 more minutes and pour the sauce over the escalopes.
Garnish the escalopes with a little chopped parsley and serve with fried new potatoes, and buttered aspara- gus and celery.
