Veal Marsala

by Tom Landshof

Ingredients: (Serves 6)
12 slices scaloppine of veal
flour seasoned with salt & pepper
2 to 3 Tbs. oil
2-3 Tbs. butter
½ lb. sliced mushrooms
1 garlic minced
2 Tbs. chopped chives
2 Tbs. chopped parsley
1½ cups beef broth
¾ cup dry Marsala wine
paprika (Penzey’s smoked paprika adds a nice touch)
salt and pepper

Preparation:
1. Preheat oven to 350˚ F. Dust veal slices lightly in flour. Heat 2 to 3 Tbs. oil in skillet. Sauté quickly over high heat 3 to 4 slices of veal at a time until lightly browned. Transfer slices to casserole sprinkling each with paprika. Repeat ’til veal is finished.

2. Turn heat to medium and melt butter, add mushrooms and garlic and sauté about 5 minutes. Add chives, parsley, beef broth and pepper to taste. Check and add salt if needed. Add ½ cup Marsala and simmer 5 minutes. Thicken with a 1 to 2 T flour if necessary. [Add a little Marsala to flour, mix and then stir into skillet.]

3. Pour above over veal slices. Add remaining ¼ cup Marsala to top and place casserole in 350˚F oven for 20 to 30 minutes. Serve with hot buttered noodles.

Note: The secret is to pound the veal slices before you begin, the thinner the better. Can be made ahead and reheated in oven. Freezes well. Another easy recipe that takes less than an hour.