Hey, Foodies! Happy Friday!
When talking about restaurants, there are 3 little words I have to say to get it on my husband’s list – “They have veal.” But, invariably, if we try the restaurant, and my husband orders the veal, he complains on the ride home about how tough it was.
It isn’t hard to keep a veal cutlet juicy and fork tender – all it takes is a tiny bit of effort – but that tiny bit of effort is well rewarded and this recipe will even it out because, unlike other veal marsala recipes, you don’t have to cook the meat, remove it, set it aside, keep it warm, cook the mushrooms and sauce, reduce, add the veal back . . . you get the idea. I promise you this method is worth it!
veal cutlets, 1-2 pounds
fresh, whole Portobello mushrooms
2 large shallots
5 cloves garlic
Marsala wine or Cream Sherry
flour seasoned with garlic powder, onion powder, garlic salt, pepper, dried basil and dried tarragon
*** A frying or braising pan with a tight fitting lid. ***
Don’t wash your mushrooms! Clean with a dry brush or with a paper towel, removing all dirt and loose matter. Slice. Chop your shallots and peel your garlic.
Season your flour, mixing well. You want to be able to see the seasonings.
Using the business end of a meat mallet, beat the cutlet, flip, beat again, flip, and beat again for a total of 3 times, working from one end to the other.
Heat enough oil to cover the bottom of your pan, then add a splash more.
Add shallots to the pan, mix with the oil, then push them to the edges of the pan.
Dredge your beaten veal cutlets in the flour, coating both sides (no egg wash necessary), then add to the pan. Don’t worry about overcrowding the veal, it shrinks and there will be plenty of time for it to cook thoroughly.
Top with your sliced mushrooms, crushed garlic, a bit of tarragon and enough wine to come halfway up the veal cutlets. Cover and simmer for 5 minutes.
Remove cover, flip, making sure your mushrooms are now in the wine, stir your shallots, and replace cover. Simmer for another 10-15 minutes, depending on the size of your cutlets. Usually, by this time, the wine has reduced to a nice, thick sauce absorbed by the mushrooms and meat, but if necessary, remove the lid and cook down.
And that’s it! Plate your veal and top with your mushrooms, shallots, and sauce!
If you try it, please let me know if you like it!
Check back next Friday for another Foodie Flavor!