Venetian Veal Scallopini Recipe

From Dorothy McNett's Recipe Book.

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Venetian Veal Scallopini

From Dorothy McNett's recipes at Morels are quite expensive, look for a pkg. of mixed dried porcini, morels, chanterelle if desired...

1/2 cup dried morel mushrooms, (or a mixture) reconstituted
6 slices veal cutlets
1/2 cup all purpose unbleached flour
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 tablespoon Italian extra virgin olive oil
1 tablespoon unsalted butter
2 green onions, finely chopped
2 cloves garlic, finely chopped
chopped fresh Italian broad leaf parsley, about 1/2 cup chopped
1 tablespoon unsalted butter
1 tablespoon Italian extra virgin olive oil
1/2 cup Marsala wine
1/2 cup broth (use the morel soaking water, and or chicken broth)
2-3 tablespoons or more of heavy cream, optional
snipped parsley for garnish

Simmer the dried morels in 1 cup of water in a covered saucepan for about 15-20 minutes. Strain and set aside the broth and the mushrooms, patting them dry with paper towels and then slicing them. Combine the flour, salt and pepper. Dip and pat each cutlet to thoroughly coat. In heavy bottomed skillet or saute pan, heat the 1 T. olive oil and butter and then saute the veal cutlets about 2 minutes or less per side. Remove and place on a plate. Continue to saute the rest of them, remove to plate. Chop the green onions, garlic,and basil. Reheat the pan, add the other 1 T. butter and oil. Saute onions,garlic and parsley 1 minute. Add the sliced morels, saute 1 - 2 minutes more. Add the marsala and broth, bring to a boil, stirring constantly and reduce by about half. Carefully whisk in 2-3 tablespoons heavy cream if using. Arrange cutlets on plates and drizzle with the sauce. Garnish with snipped parsley or other herbs.

Recipe created 2015-08-09.

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