Carmine's Italian Ristorante's
- Brown Sauce:
- 1 c. flour
- Kosher salt and freshly ground black pepper to taste
- 12 to 14 small chicken cutlets (1 1/2 oz each)
- 1/2 cup olive oil blend (3 parts canola oil, 1 part olive oil)
- 2 T. unsalted butter (divided)
- 1 large shallot, finely chopped
- 2 cups sliced cremini mushrooms, (trim stem before slicing)
- 1/2 Marsala Wine
- 2 T unsalted butter
- 1/4 c. finely diced celery
- 1/4 c. finely diced carrots
- 1/4 c. finely diced white onion
- 1/4 t. fresh thyme
- 1/4 t. kosher salt
- Pinch cracked black pepper
- 2 T. flour
- 3 c. beef stock
Prepare brown sauce: In 2 quart pot, heat butter over medium high heat. Add celery, carrots and onions and saute until nicely browned (6 to 8 minutes)
Add thyme, salt and pepper and saute 1 minute. Add four to make a roux, and stir until absorbed. Reduce heat to medium and cook 3 to 4 minutes, be
careful not to burn.
Whisk in stock and brink to a boil. Reduce heat slightly and cook 15 to 20 minutes or until sauce thickens.
Strain sauce into another container and discard the vegetables. Use 1 cup immediately or let cool at room temperature and cover and refrigerate. Sauce will keep in frig 2 weeks.
To make dish: Put flour in a large, shallow plate and season w/salt and pepper. Mix to combine. Coat both sides of the chicken pieces w/flour and shake off excess.
Heat oil in a large saute pan over medium-high heat. When oil is hot, add cutlets, one at a time, and cook about 2 minutes per side, or until cutlers are lightly browned all over and nearly cooked through. Transfer to a plate. Repeat cooking all cutlets.
Discard oil from pan. Reduce heat to medium and add 1 T. butter. When it has melted, add the shallot and cook, stirring about 2 minutes, or until lightly browned and softened.
Add mushrooms to pan, increase heat to high and cook 2 minutes, stirring as little as possible. Remove pan from heat and add wine. Return pan to heat and cook sauce about 1 minute or until bubbling. Wine may flame but will die out after a minute or so.
Add 1 cup brown sauce, reduce heat to medium and let sauce simmer 2 to 3 minutes. Add remaining 1 T. butter and stir it in. Season with salt and pepper.
Return cutlets to pan of sauce to warm trough and finish cooking and to absorb some of the sauce's flavor. Transfer cutlets to a platter and ladle sauce over them and serve. (Can use veal cutlets instead of Chicken)