Veal Marsala

Ingredients

• 1 egg
• ¾ C bread crumbs or Wondra flour
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• 1½ lb veal, thinly sliced or gently pounded thin
• ¼ C clarified butter or olive oil (or mixture)
• ¾ C portobello mushrooms, sliced
• ½ C marsala wine
• ½ C beef stock
• 1 C whipping cream
• 2 tbs Italian tomato paste
• 2 tbs fresh parsley, chopped

Directions

1. Mix flour or bread crumbs and seasonings in a plastic bag.
2. Beat the egg in a bowl. Dip the veal into the egg mixture and toss in the flour mixture in the bag.
3. Set the veal aside until all slices are coated and the pan is ready.
4. Heat the oil or butter in a pan, add the veal, and quickly brown both sides (2 minutes on one side, one minute on the other). Remove from the pan to a heated plate or a warm oven.
5. Add the mushrooms to the pan and cook over medium-high heat until softened, then deglaze with the marsala wine.
6. Add the beef broth, tomato paste and cream and mix well.
7. Reduce heat to medium and simmer for 2 minutes until the sauce reduces by about half.
8. Add the parsley and spoon over the veal. Serves 4.

Chef's Notes

• Pork, turkey, or chicken breast will substitute for the veal in this recipe.