Veal Scaloppine with Mushrooms, Marsala and Thyme: Scaloppine alla Marsala

1. 1

   In a 10 to 12-inch saute pan, heat the olive oil over medium heat until almost smoking.

2. 2

   Meanwhile, season the flour with salt and pepper.

3. 3

   Dredge the veal medallions in the seasoned flour.

4. 4

   Add to the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side.

5. 5

   Transfer the veal to a platter and keep warm.

6. 6

   Add the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated.

7. 7

   Add the Marsala, bring to a boil, and reduce by one third.

8. 8

   Add the cold butter and replace the veal medallions in the pan.

9. 9

   Bring just to a boil, reduce the heat, and simmer for 5 to 6 minutes.

10. 10

    Stir in the thyme leaves and season the sauce with salt and pepper, to taste.

11. 11

    Transfer the veal to a large platter, pour the mushroom sauce over the meat, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.