Friday, December 24, 2010

Veal Scaloppine with Marsala and Cream

This is fancy enough for a special holiday meal, but quick and easy enough for a weeknight dinner. My only regret was not serving it with some pasta to soak up the sauce.

Veal Scaloppine with Marsala and Cream (from Essentials of Classic Italian Cooking)

1 tbsp vegetable oil
2 tbsp butter
450g veal scaloppine (veal cuts pounded flat if your grocery store doesn't sell them pre-pounded)
salt and pepper
1/2 cup dry Marsala wine
1/3 cup heavy whipping cream

1. Put oil and butter in a skillet, turn up heat to medium high.
2. When butter begins to foam and subside, dredge the veal in flour. Brown quickly on both sides (about 30 seconds) and transfer to a warm plate. If the veal doesn't all fit at once, do this in batches, flouring as you go.
3. Turn the heat to high and add the Marsala. Scrape any residue loose with a wooden spoon.
4. Add the cream and stir until the cream is reduced and forms a dense sauce.
5. Reduce heat to medium, return the veal to the pan, and turn them to coat with the sauce. Serve immediately.

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