Veal Marsala with Provolone
Yield
4 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal cutlets
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
mushrooms
fresh, sliced |
|
| ½ | cup |
marsala wine
|
*
|
| 4 | tablespoons |
butter
cold |
|
| 1 | x |
provolone cheese
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal cutlets
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
mushrooms
fresh, sliced |
|
| 118 | ml |
marsala wine
|
*
|
| 6E+1 | ml |
butter
cold |
|
| 1 | x |
provolone cheese
sliced |
*
|
Directions
Pound veal cutlets between sheets of waxed paper til about ¼ inch thick.
Combine flour and salt and papper to taste.
Dredge cutlets in the flour mixture.
Combine 2 tablespoons butter with the 2 tablespoons olive oil in a large frying pan over medium high heat.
Cook cutlets until lightly browned- about 2 to 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 tablespoon 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.
(This type of sauce will separate if it becomes too hot at any point).
