Veal Scaloppini with Marsala and Mushrooms

By Mirella

Key Ingredient Recipe

Ingredients

• 1 lb thin veal or pork cutlets
• 1/2 tsp each salt and pepper
• 1/4 cup all-purpose flour 50 mL
• 1 tbsp each butter and olive oil
• 1/3 cup chopped shallots
• 3/4 lb assorted mushrooms sliced
• 1 tsp dried thyme
• 1/2 cup Marsala
• 1/2 cup chicken stock

Details

Servings 4

Preparation

Step 1

Blot cudets dry with paper towels. Season with salt and pepper; dredge in flour, shaking off excess.

In large nonstick skillet over medium-high heat, heat half of the butter and oil; cook cutlets in batches, adding more butter and oil as needed, for 1 minute per side or until lightly browned. Transfer to plate.

Reduce heat to medium. Add shallots, mushrooms, and thyme; cook, stirring, for 5 minutes or until softened. Add Marsala and stock; increase heat to medium high heat. Cook for 2 minutes or until slightly reduced.

Return cutlets to skillet. Cook for about 2 minutes, turning occasionally, until heated through and coated in sauce. Add salt and pepper to taste if needed.