Veal Marsala

Veal Marsala“A classic dish like this requires the best ingredients, I trust Homegrown Ontario veal to uphold my standard of quality.”
Chef Heinz Kaswurm – The Georgian House

The Georgian House escalates the classic dish, Veal Marsala. A flavoursome cream sauce is enhanced by earthy mushrooms and Marsala wine spooned over Homegrown Ontario Veal.

1 lb (500 g) Ontario veal scaloppini
1/2 tsp (2 mL) each salt and pepper, divided
2 tbsp (30 mL) all purpose flour
2 tbsp (30 mL) unsalted butter, divided
1/2 cup (125 mL) finely chopped shallots
2 cups (500 mL) sliced wild mushrooms (cremini, shiitake, chandrelles or porcini)
1/4 cup (50 mL) Marsala (or Medeira)
1 cup (250 mL) veal or beef stock
1/2 cup (125 mL) 35% whipping cream
1/4 cup (50 mL) finely chopped fresh parsley

Season veal with half the salt and pepper; dust one side of each piece with flour.

In large skillet, heat half of the butter over medium high heat just until melted. Add the veal in batches, flour side down, in a single layer; cook for 1 minute. Turn over and cook just until cooked through, about 1 minute. Transfer to plate. Repeat with remaining butter and veal.

Add shallots to pan and cook until translucent and softened, about 4 minutes. Add mushrooms, salt and pepper. Cook until mushrooms are golden, about 3 minutes. Deglaze the pan with the Marsala, scraping any bits from the pan with a wooden spoon. Add stock and cook until reduced by half, about 5 minutes. Stir in cream and cook until slightly thickened, about 2 minutes. Add the veal to the sauce to warm. Sprinkle with parsley and serve immediately.

Serve with steamed rice or roasted potatoes and seasonal vegetables.

Makes 4 servings.

Source: Homegrown Ontario, adapted from Chef Heinz Kaswurm