Veal Marsala
- 1/2 cups Flour
- Salt And Pepper, to taste
- 3/4 pounds Veal, Thinly Sliced
- 1/4 cups Extra Virgin Olive Oil
- 2 cups Sliced Crimini Mushrooms
- 1- 1/2 cup Dry Marsala Wine
- 3 Tablespoons Butter
- 2 Tablespoons Fresh Thyme Leaves, Crushed
- Gather up your ingredients as this dish cooks quickly.
- Put the flour into a shallow bowl or plate and season with salt and pepper.
- Dredge the veal in the seasoned flour.
- Heat the olive oil in a medium sized skillet over medium high heat.
- Once hot, add the veal in a single layer.
- Youll probably need to cook in batches.
- Cook until browned, about a minute per side.
- Remove from the pan and set aside.
- Cover loosely with a sheet of foil.
- Repeat cooking the rest of the veal until done.
- Next, add your mushrooms into the skillet.
- You want to brown these and cook out the liquids.
- Once liquid has cooked out of the mushrooms, add the Marsala.
- Heat this to boiling and reduce to a simmer.
- Cook until the the liquid is reduced by about one third.
- Then add the meat back into the pan along with the butter.
- The butter and the flour will thicken the sauce a bit.
- Bring this back to a boil and then add the thyme leaves.
- When the aroma of the thyme comes up, the dish is done!
- Serve this up with a potato or rice side and, of course, a vegetable!
flour, salt, veal, olive oil, crimini mushrooms, marsala wine, butter, thyme
Taken from tastykitchen.com/recipes/main-courses/veal-marsala/ (may not work)