On the Menu with Carboy: Veal Scollopine with Mushrooms & Rosemary

Veal Scollopine with Mushrooms & Rosemary

‍

INGREDIENTS

‍

6 veal cutlets, pounded thin (½”)

All purpose flour for dredging

Olive oil

½ C dried porcini mushrooms, reconstituted in 1 C hot water, reserve juices

1 C sliced white button mushrooms

1 C marsala wine

½ C beef or veal stock

1 Tbsp chopped rosemary

½ stick butter

salt and pepper to taste

‍

‍

STEP 1

Dredge veal cutlets in flour, shake to remove excess.
‍

STEP 2

Heat a large sauté pan at medium high heat, add enough olive oil to cover the bottom.

‍

STEP 3

Sauté half of the veal at a time, browning each side. Put in low temperature oven to keep warm.

‍

STEP 4

Remove from pan, add some more oil, allow pan to come back up to heat and cook remaining veal.

‍

STEP 5

Add marsala to deglaze stuck particles from pan. Reduce 2 minutes at boil.

‍

STEP 6

Add remaining ingredients except butter, bring to boil and reduce slightly.

‍

STEP 7

Whisk in butter, season with salt and pepper.

‍

STEP 8

Arrange veal cutlets on platter, pour sauce over, serve immediately.

‍

TO SERVE:

Enjoy with a glass of 2021 Merlot