A flavourful cream sauce is enhanced by earthy mushrooms and Marsala wine spooned over Ontario veal. Serve with steamed rice or roasted potatoes and seasonal vegetables.
1 lb. Ontario veal scaloppini
1/2 tsp each salt and pepper, divided
2 tbsp all-purpose flour
2 tbsp unsalted butter, divided
1/2 cup shallots, finely chopped
2 cups sliced wild mushrooms (cremini, shiitake, chanterelles or porcini)
1/4 cup Marsala or Medeira wine
1 cup veal or beef stock
1/2 cup whipping cream 35%
1/4 cup fresh parsley, finely chopped
Step 1: Season veal with half the salt and pepper; dust one side of each piece with flour.
Step 2: In large skillet, heat half of the butter over medium high heat just until melted. Add the veal in batches, flour side down, in a single layer; cook for 1 minute. Turn over and cook just until cooked through, about 1 minute. Transfer to plate. Repeat with remaining butter and veal.
Step 3: Add shallots to pan and cook until translucent and softened, about 4 minutes. Add mushrooms, salt and pepper. Cook until mushrooms are golden, about 3 minutes.
Step 4: Deglaze the pan with the Marsala, scraping any bits from the pan with a wooden spoon. Add stock and cook until reduced by half, about 5 minutes.
Step 5: Stir in cream and cook until slightly thickened, about 2 minutes. Add the veal to the sauce to warm. Sprinkle with parsley and serve immediately.