Thursday, August 4, 2011

Veal Scaloppine Mushroom Marsala Linguine Recipe


1 lb  baby bella mushrooms
2 tablespoons oil
2 tablespoons unsalted butter
1 lb veal scallopine medallion filet's (about 1/8 Inch
thick.)
1 1/2  cups chicken broth
1 1/4 cups Marsala wine
1/4 cup heavy cream
2 tablespoons tomato paste

Seasoned Flour:
In a large plastic bag mix together
1 cup flour
1/2 teaspoon  each garlic powder, oregano, parsley
1/4 teaspoon cayenne pepper, black pepper, salt
1 tablespoon Romano grating cheese

1 lb  cooked pasta of your choice, pictured is linguine

Place the seasoned flour in a plastic bag with spices and herbs, add the veal, shake until they are well coated. Set aside.

 In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown, add more butter or oil if too dry. Remove to a baking dish.
 Fry the Veal in the skillet one minute per side. Place in the dish with the mushrooms.
 Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
Add the chicken broth and tomato paste cook until the sauce has reduced and thickened.
 Stir in the cream and return the mushroom and veal to the pan to reheat.

Serve over cooked pasta of choice with more grating cheese sprinkle with parsley and serve.

Note: For those of you that won't eat Veal substitute Chicken or even Turkey medallion's.
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