Veal Marsala

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By Chef Jim

Story Published: Feb 6, 2012 at 7:22 AM MDT

Story Updated: Mar 15, 2012 at 8:41 AM MDT

3 Tbsp. unsalted butter
1 pound mushrooms, quartered (I like cremini)
1 large garlic clove, minced
2 Tbsp. fresh flat-leaf (Italian) parsley, chopped
4 to 6 veal scallops, about 1/4-inch thick
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme, crumbled
1/2 tsp. dried oregano, crumbled
1-1/2 Tbsp. olive oil
1/3 cup all-purpose flour
2/3 cup Marsala wine
1 cup beef stock or veal demiglace

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Heat 2 Tbsp. butter in a heavy skilled over high heat until foam subsides. Sauté mushrooms, stirring frequently, until liquid from mushrooms is almost completely evaporated and mushrooms begin to brown. Add garlic and parsley and sauté, stirring for another minute. Transfer mixture to a bowl.

Pat veal dr, then sprinkle with salt and pepper, thyme and oregano. Heat 1 Tbsp. olive oil with 1 Tbsp. butter over moderately high heat. Dredge veal in flour, shake off excess, then sauté until just cooked through, about 1-1/2 minutes on each side. The meat will be slightly pink inside. Transfer to a platter and cover with foil to keep warm. Sauté remaining veal.

Add Marsala to skillet and legalize by bringing the wine to a boil, scraping up the brown bits from the pan. Reduce the liquid by half. Stir in beef stock or demiglace and simmer, stirring occasionally. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper to taste. Simmer 2 more minutes and spoon the sauce over the veal.

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