Veal Scallopine with Marsala and Mushrooms

By Texaschef11

Ingredients

• 3/4 pounds veal scallopine, pounded and flattened
• Salt
• Freshly ground black pepper
• Seasoned flour, for dredging
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1 cup sliced mushrooms
• 2 shallots, minced
• 2 cloves garlic, minced
• 1/4 cup Madeira wine
• 1/2 cup chicken stock
• 1/3 cup heavy cream

Preparation

Step 1

Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. In a skillet over high heat, add the oil and heat until hot but not smoking. Add 1 tablespoon of the butter and sauté the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.

Add remaining butter to the pan, sauté the mushrooms and shallots until softened, about 3 to 5 minutes. Add garlic and sauté 30 seconds more. Add the Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add the chicken stock, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 ½ minutes. Serve immediately with sauce spooned over the top.