Veal Scaloppine With Wild Mushrooms And Marsala

• 12 None thin veal cutlets (2 oz each)
• 1/3 cup extra virgin olive oil
• 1 clove garlic, chopped
• 2 small zucchini, cut into 1/4-inch dice
• 5 oz wild mushrooms, quartered
• 8 oz cherry tomatoes, quartered
• 1/3 cup pitted green olives, sliced
• 6 slices pancetta, halved lengthwise
• 1/3 cup olive oil
• 3/4 cup flour
• 3/4 cup marsala wine
• 3 tbsp lemon juice
• 1/3 cup heavy cream
• 4 tbsp (1/2 stick) butter, diced
• None None Roasted baby potatoes, to serve

1. Preheat the oven to 325u0b0F. Place veal cutlets between two sheets of plastic wrap and pound gently with a meat mallet until 1/8-inch thick.
2. Heat extra virgin olive oil in a large skillet on high heat. Cook garlic 30 seconds. Add zucchini; cook for 2 mins. Add mushrooms; cook for a further 1-2 mins. Remove from heat. Stir in tomatoes and olives; season to taste. Divide among 4 serving plates; keep warm.
3. Place pancetta on a parchment paper-lined baking pan. Cook in oven for 5-6 mins or until crispy. Set aside.
4. Season veal cutlets, then dust both sides with flour, shaking off excess. Cook veal in 2 batches. Heat half the olive oil in a large skillet on high heat. Cook veal for 1 min on each side. Deglaze pan with half the marsala. Add half each of the lemon juice and cream; bring to a boil. Divide veal among 2 of the serving plates. Remove pan from heat. Swirl in half the butter. Spoon sauce over veal; keep warm. Repeat process with remaining veal.
5. To serve, add crispy pancetta and roast potatoes (if using) to the serving plates.

cutlets, extra virgin olive oil, clove garlic, zucchini, wild mushrooms, cherry tomatoes, green olives, pancetta, olive oil, flour, marsala wine, lemon juice, heavy cream, butter, baby potatoes

Taken from recipes-plus.com/api/v2.0/recipes/35626 (may not work)