| | | VEAL MARSALA WITH CREAMY POLENTA Serving Size: 4 intro Ingredients 1/3 cup all-purpose flour
salt & pepper, to taste
4 veal cutlets, pounded to 1/4 inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
1 shallot, minced
1 pound mushrooms, sliced
1 cup sweet Marsala wine
1 cup beef broth
freshly chopped parsley, for garnish Directions - Season the flour with salt and pepper. Dredge each veal cutlet in the flour and shake off any excess.
- Heat 1 tablespoon oil with 1 tablespoon butter in a large Command Performance Gold pan over medium-high heat.
- Add the veal chops and sauté until golden on both sides, about 2 minutes on each side. Transfer to a platter and keep warm.
- Heat the remaining 2 tablespoons butter in a large Command Performance Gold over high heat until foam subsides. Add the shallot and mushrooms and sauté, stirring frequently, about 5 minutes.
- Add the Marsala to the pan and deglaze, scraping up any brown bits from the bottom of the pan. Stir in the broth and simmer for 2 minutes. Return the veal to the pan to heat through.
- Serve over soft Polenta and garnish with chopped parsley.
|
|
