Sunday, February 24, 2013

veal scaloppine with mushroom marsala sauce

I love veal scaloppine (even though I have trouble spelling scaloppine) so when I saw the Mushroom Marsala sauce in the Summer Fresh line-up, I knew what I wanted to make with it.

Confession time (well, not MY confession), but Paul doesn't like mushrooms. Which sucks because I LOVE MUSHROOMS. But he agreed to help me make this dish, and tried the final results as well (that's true love, isn't it?)

Using the Summer Fresh sauce was incredibly easy and the results were really delicious (even Paul admitted that the dish was good, even with the mushrooms). I can't stress how easy this meal was - it look less than 20 minutes from start to finish. In fact, the pasta that we made to go along with the veal took way longer (a recipe for the lovely bow-tie pasta with chunky tomato sauce that you see in these photos will come in a future blog post!)

veal scaloppine with mushroom marsala sauce
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2 tablespoons butter
1/2 cup flour
1/2 pound of veal scaloppine (4 medium-sized pieces about 1/4 inch thick each)
salt and freshly ground pepper to taste
250 ml Summer Fresh Mushroom Marsala sauce


Place flour in a shallow dish.

Place the veal between parchment paper (or use the butcher's wrapping paper) and gently tenderize the veal with a mallet.

Sprinkle a little salt and pepper onto the veal (to taste - but don't overseason).

Melt two tablespoons of butter in a large pan over medium-high heat - watch the butter, it burns easily!

Lightly coat both sides of the veal in flour. Shake off the excess flour and add veal to the pan. Saute until the veal just starts to brown, approximately 1 minute per side. Remove the veal from the pan and drain on paper towels. Cover with foil (to keep warm) and set aside.

Pour the Summer Fresh Mushroom Marsala sauce into another pan and heat on medium-high. Once the sauce starts to simmer, add the cooked veal and gently simmer for 2 minutes, making sure to coat the veal with sauce.

Remove the veal from the pan and finish off the dish by spooning some of the remaining sauce from the pan onto the plated veal.

Garnish with a few sprigs of fresh parsley.

yields: 2 servings o f veal scaloppine as an extree

Disclosure: I was provided with samples of Summer Fresh sauces so I could develop this recipe. However, all opinions expressed are my own.

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