Veal Scaloppine with Mushrooms and Marsala

By tulawdog

Ingredients

• ¼ C extra-virgin olive oil
• ¼ C all purpose flour
• salt and fresh ground black pepper
• 8-10 (2oz) veal medallions (scaloppine)
• 2 C sliced crimini mushrooms
• 1 ½ C sweet Marsala wine
• 3 Tbs cold unsalted butter
• 2 Tbs fresh thyme leaves
• 1 tsp corn starch, 1 Tbs cold water (optional - if you prefer a thicker sauce)

Preparation

Step 1

* Heat olive oil in a large saute pan over medium high heat until the oil is almost smoking
* Place flour in a shallow dish (i.e. rectangular tupper-ware), season with salt and pepper
* Dredge the veal in the seasoned flour, shaking off any excess flour
* Placed dredged veal into hot pan and cook until golden brown on both sides (about 2 minutes each side) Make sure to only turn once
* Place cooked veal on platter
* Add crimini mushrooms to the same pan and saute until tender, browned and the juices have evaporated.
* Add Marsala wine and bring to a boil and wine has reduced by 1/3
* Add butter and place veal back into the pan. Bring back to a boil and reduce heat. Then simmer for 5 to 6 minutes
* Mix corn starch and cold water, slowly add to pan and stir to thicken the sauce
* Add thyme and season to taste with salt and pepper
* Place veal on platter and pour the sauce over the meat and serve immediately