Veal Marsala

During my travels in Italy there were a few traditional dishes I had to try. Although I was fortunate to try lamb ragu, veal scaloppini, mussels, nutella crepes, pizzas, antipasti and an abundance of wines there were many more I did not get to try. I guess that just means there is an excuse to go back.

One dish that stood out was veal marsala. The cut is obviously extremely tender with a warm silky smooth textured wine and mushroom sauce coating it. The whole porcini and cremini mushrooms absorb so much of the liquid that they pop in your mouth. Desiring that culinary experience again and to reminisce about the cute cobble stoned alley where we dined my husband and I made a mouth-watering veal marsala. The recipe was from non other than Cooking Light, an Italian magazine and website that provides some wonderful quick yet delectable Italian dishes.

1 pound veal scaloppine
1/4 cup all-purpose flour, divided
2/3 cup beef consommé
1 tablespoon butter
1/2 cup dry marsala wine
1 cup presliced mushrooms
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

Dredge veal in flour. Combine 1 T flour and broth, stirring with a whisk; set aside.

Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.

Add wine to pan, scraping pan to loosen browned bits. Add broth mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.