Friday Night Dinner - Veal Scaloppine with Marsala and Mushrooms

I had a slice of chicken marsala pizza the other day, and ever since, I have had a craving for veal marsala. I decided to make it for a lovely Friday night dinner instead of going out to eat.

This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan. I use mushrooms and a little more butter.

Ingredients

- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 pound veal scaloppine, thin-sliced
- Flour, spread on a plate
- Salt
- Pepper
- ½ cup Marsala wine
- 8 oz cleaned and sliced white mushrooms
- 2 Tbsp butter


Preparation

Heat your skillet and when hot, add the olive oil and 1 Tbsp butter.

Once the butter starts to foam, dredge both sides of each veal scallop in the flour, shaking off the excess, and place in the skillet. Dredge right before putting them in the pan; any earlier and the flour will become soggy.

Allow them to cook on one side and then flip to cook on the other side. Sprinkle both sides with salt and pepper.

When the veal scallops are browned on both sides, remove them from the pan and place onto a plate. Leave the stove on.

Add the marsala wine and the mushrooms and turn the heat up. Scrape the brown residues from the skillet using a wooden spoon.

Add the 2 Tbsp butter.

Once the wine has reduced and the mushrooms have cooked, return the veal scallops to the skillet to heat them and coat both sides with the sauce.

Remove the veal scallops from the pan and place on your serving plate.

Serve with spaghetti (I like to put my drained spaghetti into the saucepan to mop up the remaining sauce before adding it to the plate).

What are you having for dinner this Friday night?