Ingredients
-
1
-
2
-
1
-
1
-
-
1
-
-
3/4
-
-
-
-
-
-
-
Directions
Carne Di Maiale Marsala (Pork Marsala), Veal has become more expensive and, in some areas, hard to get I developed this recipe so I could enjoy (mock) Veal Marsala without the expense If you follow the instructions for preparing the pork cutlets I think you’ll agree it will take on the texture and subtle flavour of veal , Veal has become more expensive and, in some areas, hard to get I developed this recipe so I could enjoy (mock) Veal Marsala without the expense If you follow the instructions for preparing the pork cutlets I think you’ll agree it will take on the texture and subtle flavour of veal
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Steps
|
1
Done
|
Heat the Butter in a Skillet Over Medium and Saut the Mushrooms Until Tender and Nicely Coloured. Set Aside. |
|
2
Done
|
Dredge the Veal in the Seasoned Flour, Shaking Off the Excess. |
|
3
Done
|
Heat Oil Sufficient to Saut the Chicken or Pork in the Skillet. Add the Chicken or Pork and Saut For 1 Minute Per Side. Remove to a Platter. Cover With Foil to Keep Warm. |
|
4
Done
|
Add Marsala to the Pan. Deglaze, Then Add Chicken Stock to the Pan and Let Reduce and Thicken. If the Sauce Does not Thicken Add a 1:1 Mixture of Cornstarch and Cold Water (use 1 Tablespoon Each), Stirring Until It Thickens. |
|
5
Done
|
When the Sauce Has Begun to Thicken, Add the Mushrooms and Stir to Mix Inches. |
|
6
Done
|
Arrange the Chicken or Pork on a Serving Platter and Pour the Sauce and Mushrooms Over. Serve Immediately. |
