Veal Marsala

serves 2
ingredients
2 veal escalopes
flour for dredging
1⁄2 teaspoon dried oregano, crumbled
8 field mushrooms, stalks removed
and caps thinly sliced
about 25g/1oz butter
2 tablespoons olive or sunflower oil
150ml/5fl oz Marsala
salt and freshly ground black pepper
• If necessary, put the veal escalopes between two sheets of greaseproof
paper or cling film, and gently pound with a meat mallet or wooden
rolling pin to flatten. Trim any rough edges if necessary.
• Put enough flour for dredging in a shallow bowl or plate. Season with
salt and pepper, and the oregano. Dredge the escalopes in the
seasoned flour, gently shaking off any excess. (If you like, you can omit
this step, and simply season the veal without dredging in the flour.)
• Put the oil and a knob of butter in a heavy frying pan over a medium
heat. When the butter has melted and is starting to foam (do not allow
to burn), add the escalopes and fry for 2 minutes on each side. Remove
to a plate, cover with foil and keep warm.
• Pour the Marsala into the pan and boil it down, deglazing the pan by
scraping up any bits stuck to the pan using a wooden spoon. Add the
cooked mushrooms and toss through.
• Put an escalope on each of two serving plates, pour over the mushroom
sauce and serve immediately.
278