This can be made with chicken or veal. Tenderize the meat between two sturdy freezer bags until thin scaloppini thin meat (between a 1/8 to ¼ inch).
Use a nice Marsala wine. This is always a real crowd pleaser. I’ll post the brown sauce recipe tonight. Adding even more depth to this dish is to take dried procini mushrooms, and reconstitute them in about a 1 to 2 cups of warm veal or chicken stock. After about a half hour, removed the mushrooms, chop, and use them in the dish. Then, when you add the brown sauce, and about another cup of the liquid that the mushrooms were soaking in. Delish.
6 to 8 thin veal cutlets
All-purpose flour for dredging
Salt and pepper
4 tablespoons of unsalted butter
1 large shallot, diced
2 garlic cloves, diced
1 ½ cups of sliced cremini (or button) mushrooms, or use an assortment
1 cup of good sweet Marsala wine
3/4 cup of homemade brown sauce (recipe to come)
Generously salt and pepper the veal cutlets.
Dredge them in the flour, shake off excess flour.
Melt 2 tablespoons of the butter in a large saute pan over medium heat.
1 at a time, cook the veal in the melted butter, until brown on the edges…about 2 minutes per side. Keep cooked cutlets on warm platter.
Add more butter if necessary, as you cook all the cutlets.
Add 2 remaining tablespoons of butter to the pan. Once metled, add the shallot and cook until soft. About 4 minutes. Add the garlic, and cook for another minute.
Add the mushrooms. Spread them evenly on the pan. Saute for two minute without disturbing.
With a wooden spoon, turn the mushrooms, continue cooking for another 3 to 4 minutes, and until soft and reduced in sized.
Add marsala and cook until reduced by about a 1/3.
Add the brown sauce. Cook for about 10 minutes.
Salt and pepper to taste.
Add cutlets to the sauce and cook for about another 5 minutes, or until meat is heated.
Gently transfer to platter for serving.