-
1
Season veal with salt and pepper.
-
2
Place a large piece of plastic food wrap on a cutting board or work surface.
-
3
Arrange veal between cutlets on the plastic wrap.
-
4
Cover veal with additional plastic wrap and a sheet of waxed paper.
-
5
Gently pound out veal with meat mallet or a small, heavy frying pan.
-
6
Fold veal up in its plastic and waxed paper wrapper and set aside.
-
7
Preheat a large skillet over medium high heat.
-
8
Build an assembly line between the veal and the hot pan: veal, shallow dish with flour, butter and olive oil, pile of shallots and sliced mushrooms, Marsala and beef stock.
-
9
Place a large platter over low heat on the burner adjacent to your veal pan.
-
10
Warm it, then turn off the heat.
-
11
Begin cooking the veal Marsala just before your egg fettucini goes into cooking water; the veal will take 12 minutes, the pasta 7 or 8.
-
12
If you are serving the suggested side dishes or a salad, these dishes should be assembled before the veal.
-
13
Dredge the veal lightly in flour.
-
14
Saute cutlets in a single layer 2 minutes on each side.
-
15
For each batch of veal, use 1 tablespoon extra virgin olive oil, 1 turn of the pan, and 1 tablespoon butter.
-
16
Transfer cooked cutlets to the warm serving platter.
-
17
If you have a 12 to 14-inch skillet, you should be able to make just 2 batches.
-
18
Add another tablespoon extra-virgin oil and 1 tablespoon butter to the skillet.
-
19
Add half of the chopped shallots and all of the sliced mushrooms to the pan and season with salt and pepper.
-
20
Saute the shallots and mushrooms for 5 minutes.
-
21
Add Marsala to the pan and bring up pan drippings.
-
22
Add 1/4 cup beef stock and when it bubbles, add 1 tablespoon butter to the pan to gloss your sauce.
-
23
Spoon mushrooms and Marsala down over the veal.
-
24
Return the pan to the stove.
-
25
Add remaining extra-virgin oil, butter and remaining shallots to the skillet.
-
26
Cook shallots 1 to 2 minutes.
-
27
Add remaining 1/4 cup beef stock to the shallots and add the egg fettucini to the pan.
-
28
Toss fettuccini with broth and butter and season with salt and chopped parsley.
-
29
Transfer pasta to a serving dish and serve with warm veal Marsala.
