Veal Scallopini Marsala

  Posted on October 21, 2009  by Leslie Blythe  No comments

The Sopranos party last Saturday was a huge success.  Lots of fun was had – all the guests dressed up in character. One of the dishes serves was Veal Scallopini Marsala.  I know that veal is politically incorrect, but why on earch would anyone serve something politically correct to the Sopranos?  The fact is, pork tenderloin is a good substitute, or if you must, you can use chicken.  The veal was really delicious.

Veal Scallopini Marsala

Serves 2

½ lb veal scallopini
flour for dredging
salt & freshly ground pepper, to taste
2 Tbs butter
2 Tbs olive oil
4 oz fresh mushrooms, sliced
¼ cup Dry Marsala Wine
Italian Parsley

Sprinkle veal on both sides with salt & pepper, dredge in flour. Sauté veal in butter and olive oil.  Sauté mushrooms in butter and olive oil, about 10 minutes.

Put veal and mushrooms in a casserole. Add Marsala wine to the skillet. Simmer until reduced and thickened. Cover veal with sauce and bake at 400˚ until sizzling.

Sprinkle with parsley.