Shadia's Veal Marsala

>> Sunday, September 12, 2010


Eid Mubarak gals! 

I love veal Marsala but impossible to find a recipe without wine. Here is my take on it. Sort of a veal Marsala/Parmesan combo version. I tried it one night and it worked out really well. I wrote the recipe about a week or two later so my measurements probably aren't exact, just an FYI. 

Good luck :)

WOW!!!!!



SHADIA'S VEAL MARSALA

1-1.25 lb of veal scaloppini cutlets
1 lg onion, sliced thinly
1 lb button mushrooms, sliced thinly
11/2 tsp minced garlic
1 cup flour
Salt & pepper
2 eggs
1/4 cup milk
1 1/2 cup bread crumbs
4 Tbsp butter
Olive oil
1 1/2 cup water plus 1/4 cup
1/2 cup balsamic vinegar
2 Tbsp cornstarch
1 1/2 Tbsp sugar
1 tbsp butter

  • First prepare the veal for frying. Create a 3-part breading station. In one dish, flour seasoned with salt and pepper. The next with eggs and milk, whisked thoroughly. The last with bread crumbs. 
  • Dredge veal strips with flour, shake off excess. Dip in egg and coat in bread crumbs. Set aside and continue with remaining cuts. 
  • In a large frying pan melt 2 tbsp butter.  Add olive oil until pan is completely coated (about 1/4") and heat on medium. Place two strips and cook until golden. Be sure not to overcrowd the pan. Flip and cook other side. About 3-4 minutes. Set aside in baking dish and continue until all pieces are cooked adding more oil and butter when necessary. 
  • Keeping oil/butter/bits in the pan, add onions. Season with salt and cook for a few minutes before adding mushrooms, minced garlic, additional salt and pepper. Cook for 5-7 minutes or until soft and slightly caramelized. Spoon over veal strips, keeping as much oil in the pan as possible. 
  • In a separate dish whisk cornstarch with 1/4 cup of cold water. Add 11/2 cup of water to pan to deglaze. Heat over medium before stirring in cornstarch mixture. Whisk continuously until sauce bubbles and thickens. Stir in balsamic vinegar and sugar. Add more water if sauce is too thick. Should resemble gravy. Season with salt and pepper. 
  • Top veal-onion-mushroom with sauce. Heat in oven if necessary or serve immediately. If you make a small batch you could add veal to sauce in pan and top with onion-mushrooms to heat through. 

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