Veal and Mushrooms With Marsala
Serves 6
Ingredients:
6 thin slices of veal (about 100 grams each)
500 grams champignon mushrooms
1 cup Marsala wine
1 clove garlic, finely chopped
fresh parsley, finely chopped
30 grams butter
extra virgin olive oil
flour for coating the meat
salt
pepper
Directions:
1) Lightly flour veal on both sides. Shake off excess.
2) Over medium heat in a wide saucepan with extra virgin olive oil, brown both sides of the veal with extra virgin olive oil. Don't overcrowd the pan. Cook them by batches. When brown, transfer to a plate with kitchen paper towels to absorb excess oil.
3) In another saucepan over medium heat, put some extra virgin olive oil and butter. Add the garlic and about a teaspoon of minced parsley. As soon as the garlic changes colour, add the mushrooms and turn heat up to medium-high. Saute for 5 minutes, tossing frequently so that they don’t burn. Season with salt and pepper. Turn heat to low.
4) Push all mushrooms to one side of the pan then add the veal to the empty side. Add the Marsala and turn up the heat again. Let the alcohol evaporate.
5) Season with salt and pepper. Sprinkle the remaining parsley.