Veal Marsala with Mushrooms
- 3/4 pound fresh mushrooms cleaned and sliced
- 8 tablespoons butter divided
- 4 tablespoons vegetable oil
- 1 pound of top round of veal cut 1/4" thick
- 5 tablespoons flour on a shallow dish
- 1/4 cup onion minced
- 3/4 cup dry Marsala wine
- Salt and freshly ground pepper to taste
- 1/3 cup heavy cream
- Rinse, pat dry and slice the mushrooms and set aside.
- Pound the sliced veal between 2 pieces of waxed paper until about 1/8-inch thick. In a large saute pan over high heat, add 2 tablespoons of oil and 4 tablespoons of butter. As the butter foam begins to subside, dredge the scaloppine, one at a time and on both sides, in the flour and put them into the pan. Do not put in any more than will fit without touching each other.
- Brown the scaloppine quickly on both sides. One minute or so for each side is quite sufficient if they are very thin. When the scaloppine are done, transfer them to a warm platter large enough to hold them without overlapping. Use more than one platter if necessary. Take off the heat, salt and pepper the scaloppine and cover with foil to keep warm.
- In the same skillet, over high heat, add the Marsalla and deglaze the pan, stirring to loosen all the particles on the bottom of the pan. Add the remaining 4 tablespoons of butter and 2 tablespoons of oil and add the sliced mushrooms and minced onions and saute until done, about 5 or 6 minutes. Add the cream, stirring constantly until the cream is bound with the mushrooms and Marsala into a smooth sauce.
- Check the sauce for seasoning and add salt and pepper if necessary. Now, return the scaloppine to the sauce until warm. Take out of sauce onto a large deep platter and pour the sauce over. Serve immediately.