Marsala Veal Scaloppini

 

Ingredients

 
  • 115 g (4 oz) milk-fed veal scallop
  • 30 to 50 ml (2 to 3 tablespoons) Marsala (wine)
  • 60 ml (1/4 cup) demi-glace sauce
  • Salt and pepper
  • Mushrooms cooked in advance according to taste
 

Tags

Veal, Milk-Fed Veal, Scaloppini

Preparation



  1. In a skillet, heat 15 ml (1 tablespoon) of olive oil over high heat and brown the milk-fed veal scallop quickly on each side. Remove from pan and transfer to a warm platter.
  2. Deglaze the skillet with the marsala to recover the pan drippings.
  3. 
Add the demi-glace sauce.
  4. 
Season to taste.
 Garnish with mushrooms.

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