Veal Marsala

Ingredients

• 1 egg
• ¾ C bread crumbs or Wondra flour
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• 1½ lb veal, thinly sliced or gently pounded thin
• ¼ C clarified butter or olive oil (or mixture)
• ¾ C portobello mushrooms, sliced
• ½ C marsala wine
• ½ C beef stock
• 1 C whipping cream
• 2 tbs Italian tomato paste
• 2 tbs fresh parsley, chopped

Directions

1. Prep: Mix flour or bread crumbs with seasonings in a bag. Beat egg in a bowl.
2. Coat: Dip veal in egg, then toss in seasoned flour to coat. Set aside until ready to cook.
3. Saut°: Heat oil or butter in a pan. Cook veal quickly until browned, about 2 minutes on one side and 1 minute on the other. Remove to a warm plate.
4. Cook Sauce: Add mushrooms to the pan and cook until softened. Deglaze with Marsala wine, then add beef broth, tomato paste, and cream.
5. Finish: Simmer until sauce reduces and thickens slightly. Stir in parsley.
6. Serve: Spoon sauce over veal and serve hot.

Chef's Notes

• Pork, turkey, or chicken breast will substitute for the veal in this recipe.

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