Veal Scaloppini Marsala

You know those fancy dishes that your parents and all their friends really enjoyed? Yah know, one of those things that they had on special occasions so they never had it at home so us kids never tried it? I’m sure every family has one of those dishes. Mine is bigger than a dish. It is an entire protein.


Multiple veal dishes fall onto both of my parent top five favorites of all time. So it was something we had at home very rarely. So rarely, that the only impression it made on me was it something I was supposed to like when I was older.


So, tonight when my dad requested we have veal, I was over the moon. I finally get to be part of the veal club. And, now that I’m a full-fledged member, I’m pretty elated. The veal club is awesome.


And I must tell you; while the veal club may look fancy and sound fancy it is insanely uncomplicated. The ingredients are simple, straightforward, and you can get everything at one store (my mom’s number one criteria).


Every person I told today that I was making veal scaloppini marasala looked at me like I was an alien. The reality is, it is super easy. All the name means is thin veal with a mushroom, marsala wine sauce.


So please, please, PLEASE do not be intimidated by the name. Give the fancy name a try and join the veal club.


Membership is cheap and delicious.


Love and Beer Floats
Angela

Ingredients
1/4 cup extra-virgin olive oil
1/4 cup all-purpose flour
Salt and freshly ground black pepper
8 (2-ounce) veal medallions from the rack or loin
8 ounces oyster mushrooms, quartered
1 cup sweet Marsala wine (or slightly sweet sherry)
2 tablespoons cold unsalted butter
2 tablespoons fresh thyme leaves or 1/2 teaspoon dried thyme

Directions
In a 10 to 12-inch saute pan, heat the olive oil over medium heat until almost smoking.

Meanwhile, season the flour with salt and pepper. Dredge the veal medallions in the seasoned flour. Add to the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side. Transfer the veal to a platter and keep warm.

Add the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated. Add the Marsala, bring to a boil, and reduce by one third. Add the cold butter and replace the veal medallions in the pan. Bring just to a boil, reduce the heat, and simmer for 5 to 6 minutes.

Stir in the thyme leaves and season the sauce with salt and pepper, to taste. Transfer the veal to a large platter, pour the mushroom sauce over the meat, and serve.