Veal Scaloppine With Wild Mushrooms And Marsala Recipe

Name: Veal Scaloppine With Wild Mushrooms And Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 None thin veal cutlets (2 oz each); 1/3 cup extra virgin olive oil; 1 clove garlic, chopped; 2 small zucchini, cut into 1/4-inch dice; 5 oz wild mushrooms, quartered; 8 oz cherry tomatoes, quartered; 1/3 cup pitted green olives, sliced; 6 slices pancetta, halved lengthwise; 1/3 cup olive oil; 3/4 cup flour; 3/4 cup marsala wine; 3 tbsp lemon juice; 1/3 cup heavy cream; 4 tbsp (1/2 stick) butter, diced; None None Roasted baby potatoes, to serve

Servings: persons

12 None thin veal cutlets (2 oz each)
1/3 cup extra virgin olive oil
1 clove garlic, chopped
2 small zucchini, cut into 1/4-inch dice
5 oz wild mushrooms, quartered
8 oz cherry tomatoes, quartered
1/3 cup pitted green olives, sliced
6 slices pancetta, halved lengthwise
1/3 cup olive oil
3/4 cup flour
3/4 cup marsala wine
3 tbsp lemon juice
1/3 cup heavy cream
4 tbsp (1/2 stick) butter, diced
None None Roasted baby potatoes, to serve

1
Preheat the oven to 325u00b0F. Place veal cutlets between two sheets of plastic wrap and pound gently with a meat mallet until 1/8-inch thick.
2
Heat extra virgin olive oil in a large skillet on high heat. Cook garlic 30 seconds. Add zucchini; cook for 2 mins. Add mushrooms; cook for a further 1-2 mins. Remove from heat. Stir in tomatoes and olives; season to taste. Divide among 4 serving plates; keep warm.
3
Place pancetta on a parchment paper-lined baking pan. Cook in oven for 5-6 mins or until crispy. Set aside.
4
Season veal cutlets, then dust both sides with flour, shaking off excess. Cook veal in 2 batches. Heat half the olive oil in a large skillet on high heat. Cook veal for 1 min on each side. Deglaze pan with half the marsala. Add half each of the lemon juice and cream; bring to a boil. Divide veal among 2 of the serving plates. Remove pan from heat. Swirl in half the butter. Spoon sauce over veal; keep warm. Repeat process with remaining veal.
5
To serve, add crispy pancetta and roast potatoes (if using) to the serving plates.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 None thin veal cutlets (2 oz each), 1/3 cup extra virgin olive oil, 1 clove garlic, chopped, 2 small zucchini, cut into 1/4-inch dice, and more.

Yes, Veal Scaloppine With Wild Mushrooms And Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scaloppine With Wild Mushrooms And Marsala

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