Recipe: Veal or Chicken Marsala (2 recipes)

These recipes can be made with chicken instead of veal...

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Veal Marsala

Ingredients (4 servings)

1 lb Boneless veal cutlets,
Pounded thin
1/4 c Flour
3 tb Butter or margarine
1/2 ts Salt
Dash pepper
1 1/2 c Thinly sliced mushrooms
2 tb Butter or margarine
2 tb Flour
1/2 c Marsala wine
1 c Chicken broth
Hot cooked rice or noodles,
Optional

Instructions

Slice veal into 2 x 1/2" strips. In sturdy
plastic bag,place veal and 1/4 cup flour.
Shake to coat evenly. In electric skillet,
melt 3 tbsp. butter with heat control set
at 325 degrees. When butter is bubbly, add
veal strips. Saute quickly just until all
sides are brown. Sprinkle with salt and pepper.
Remove veal from skillet. Keep warm. Add
mushrooms to hot skillet. Saute until limp.
Add 2 tbsp. butter and 2 tbsp. flour, stirring
well to combine. Add wine and broth,stirring
constantly to loosen any brown bits. Cook for
2 minutes, stirring constantly. Add veal and
simmer for 1 minute or until heated through.
Serve over rice or noodles,if desired.
Makes 4 to 5 servings.

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Veal Marsala with Provolone

Ingredients (4 servings)

2 lb Veal cutlets
Flour
Salt & pepper
2 tb Butter
2 tb Olive oil
4 Mushrooms, fresh, sliced
1/2 c Marsala wine
4 tb Butter, cold
Provolone cheese, sliced

Instructions

Pound veal cutlets between sheets of waxed
paper til about 1/4" thick. Combine flour
and salt & papper to taste. Dredge cutlets
in the flour mixture. Combine 2 Tbsp butter
with the 2 Tbsp olive oil in a large frying
pan over medium high heat.

Cook cutlets until lightly browned, about
2-3 minutes per side. Remove cutlets to a
platter or pan suitable for use under a broiler.

Place sliced mushrooms in the frying pan and
cook until tender,adding a little butter if
needed. Add Marsala and reduce sauce to about
half of the original volume. Pre-heat broiler.
Lower heat under the frying pan to VERY low,
or place pan in a larger pan of hot water.
Whisk in cold butter, 1 Tbsp at a time, adding
each just before the last is completely
incorporated. Remove sauce from heatimmediately
when done. Place a slice of provolone on each
cutlet and broil until cheese bubbles and just
starts to brown. Serve sauce alongside the
cutlets, or spoon over as they are served.
(This type of sauce will separate if it
becomes too hot at any point).

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Other ideas: Use chicken in place of veal.
Place a slice of prosciutto on the chicken
or veal, then the slice of cheese before broiling.