Veal Scaloppine with Mushroom Marsala Sauce

Name: Veal Scaloppine with Mushroom Marsala Sauce
Yield: 6 servings
Ingredients: 1 1/2 lb (675 g) thin veal scaloppine; 3/4 cup (180 mL) all-purpose flour; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) pepper; 1/2 tsp (2 mL) paprika; 2 tbsp (30 mL) butter; 12 1/2 oz (375 g) Portobello mushrooms; 3/4 cup (180 mL) chicken broth or beef broth; 1/2 to 3/4 cup (125 to 180 mL) Marsala wine; 1/2 cup (125 mL) 35 % cream; 2 tbsp (30 mL) tomato paste; 1 chopped green onion; 1/4 tsp (1 mL) finely grated lemon rind; 2 tbsp (30 mL) chopped fresh parsley; Coarse ground pepper to taste

This recipe is taken from the 2000 Milk Calendar. Sweet Marsala and earthy Portobello mushrooms combine with real whipping cream for an easy-to-make masterpiece. Delicious with either veal, pork or turkey scaloppine.

Prep: 15 min
Cooking: 20 min - 25 min

Yields 6 servings

Veal Scaloppine with Mushroom Marsala Sauce

Ingredients

1 1/2 lb (675 g) thin veal scaloppine
3/4 cup (180 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) paprika
2 tbsp (30 mL) butter
12 1/2 oz (375 g) Portobello mushrooms
3/4 cup (180 mL) chicken broth or beef broth
1/2 to 3/4 cup (125 to 180 mL) Marsala wine
1/2 cup (125 mL) 35 % cream
2 tbsp (30 mL) tomato paste
1 chopped green onion
1/4 tsp (1 mL) finely grated lemon rind
2 tbsp (30 mL) chopped fresh parsley
Coarse ground pepper to taste

READY FOR REWARDS?

Preparation

In pie plate, mix together flour, salt, pepper and paprika; lightly dredge each scaloppine in mixture.

In a large nonstick skillet, melt butter; cook meat, in batches, removing from skillet when lightly browned; keep warm.

Remove stems from mushrooms. Cut caps into 1/4-inch (1/2 cm) thick slices; add to skillet and cook over medium heat, stirring until softened. Stir in broth, Marsala, real whipping cream, tomato paste, and onion; bring to boil. Reduce heat to medium; cook, stirring often, for 7 to 8 min or until beginning to thicken. Remove from heat. Stir in lemon rind.

To serve, spoon sauce over warm scaloppine, sprinkle with parsley and pepper.