Veal Marsala - Lidia's

By Janet-2

Lidia Bastianich's recipe

Ingredients

• 8 pieces medallions of veal
• salt and pepper
• 1 cup unbleached flour
• 1/3 cup vegetable oil
• 1 stick butter
• 2 tbsp. shallots, finely chopped
• 2 cups mushrooms (shiitake, fresh porcini, champignons), cleaned and sliced
• 1/2 cup dry marsala wine
• 1/2 cup chicken stock
• 2 tbsp. parsley, chopped

Preparation

Step 1

Lightly salt and pepper the veal; dredge it in flour and shake the excess off.

In a wide skillet, heat the vegetable oil until it is hot but not smoking. Saute the floured veal on both sides until golden and set on a plate. Drain the oil off and return to the fire. Add half the butter and shallots. Cook for a few minutes until wilted, add mushrooms, salt and pepper and saute over medium heat until the water is evaporated from the mushrooms, approximately 10 minutes. Add marsala wine and let cook until all alcohol has evaporated or burned off, approximately, 7 mintues. Add the remaining butter and chicken stock, bring to a vigorous boil and season with salt and pepper. When half boiled down, add meat ahd let simmer for 5 minutes.

Plate it and sprinkle with parsley and serve.