Veal recipes
Veal Marsala With Provolone
2 lb veal cutlets
1 flour
1 salt & pepper
2 tablespoon butter
2 tablespoon olive oil
4 mushrooms, fresh, sliced
1/2 cup marsala wine
4 tablespoon butter, cold
1 provolone cheese, sliced

Pound veal cutlets between sheets of waxed paper til about 1/4" thick. Combine flour and salt & papper to taste. Dredge cutlets in the flour mixture. Combine 2 Tbsp butter with the 2 Tbsp olive oil in a large frying pan over medium high heat. Cook cutlets until lightly browned- about 2-3 minutes per side.

Remove cutlets to a platter or pan suitable for use under a broiler. Place sliced mushrooms in the frying pan and cook until tender, adding a little butter if needed. Add Marsala and reduce sauce to about half of the original volume. Pre-heat broiler.

Lower heat under the frying pan to VERY low, or place pan in a larger pan of hot water. Whisk in cold butter, 1 Tbsp at a time, adding each just before the last is completely incorporated. Remove sauce from heat immediately when done.

Place a slice of provolone on each cutlet and broil until cheese bubbles and just starts to brown. Serve sauce alongside the cutlets, or spoon over as they are served.

Yield: 4 servings

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