This is a classic Italian veal dish. In the 80's it was across every
Italian restaurant menu but has died out somewhat. I really like it. The taste of
Marsala
when cooked is not the same as red wine. It is a much more complex
flavour. Only Marsala (Boronia) works. Veal with a red wine mushroom
sauce is not the same thing.
This recipe is so rich in flavour, too much texture and lots of umami it deserves to be put in the top league of absolute classics. Why it has been forgotten as a real restaurant dish is beyond me.
I spent a lot of time in Los Angeles without a kitchen and ate out everyday. I never saw this on any menu. I experienced great Steaks, Pizza's, Burgers of every description, fantastic BBQ, Mexican food trucks and so much more. There are great places everywhere. And not enough time to try them all. To me a well done fish taco for $6 is just as good as a $95 wagyu steak. Check out your neighbourhood and you may find one that gets how to cook with a solid recipe you like. Zio Mario's, an old style Italian family run restaurant is the stand out near me. Seek and you will find.
Ingredients
500g veal leg steak
Salt and Pepper in 1 cup of plain flour
3 Tbs peanut oil
3 Tbs butter
300ml Marsala
100g Mushrooms Sliced
200ml Chicken Stock
Thyme
2 Tbs Butter
100ml Pouring Cream
30ml milk
Method::
Pound the veal with the coarse side of the mallet. Trim into escalopes
Heat some oil and butter in a frypan. Cook the mushrooms and set aside.
Add more butter and oil.
Dust the escalopes with the flour mix and slap off excess.
Fry for 25 seconds a side. Remove and stack on a warmed plate. Do in batches as needed.
Drain off the excess oil and add the Marsala and reduce to less than half.
Add the chicken stock and thyme. Bring to a boil for 5 minutes.
Add the cream and extra butter. Simmer 3 minutes.
Return the escalopes to the pan and reheat in the sauce for 1 minute. Do in two batches as needed.
Remove to a warmed plate. The flour from the escalopes will help thicken the sauce.
Simmer the sauce till thickened (5 minutes) and add 30ml milk to finish.
Plate the escalopes overlapping and spoon over some sauce.
This recipe is so rich in flavour, too much texture and lots of umami it deserves to be put in the top league of absolute classics. Why it has been forgotten as a real restaurant dish is beyond me.
I spent a lot of time in Los Angeles without a kitchen and ate out everyday. I never saw this on any menu. I experienced great Steaks, Pizza's, Burgers of every description, fantastic BBQ, Mexican food trucks and so much more. There are great places everywhere. And not enough time to try them all. To me a well done fish taco for $6 is just as good as a $95 wagyu steak. Check out your neighbourhood and you may find one that gets how to cook with a solid recipe you like. Zio Mario's, an old style Italian family run restaurant is the stand out near me. Seek and you will find.
Ingredients
500g veal leg steak
Salt and Pepper in 1 cup of plain flour
3 Tbs peanut oil
3 Tbs butter
300ml Marsala
100g Mushrooms Sliced
200ml Chicken Stock
Thyme
2 Tbs Butter
100ml Pouring Cream
30ml milk
Method::
Pound the veal with the coarse side of the mallet. Trim into escalopes
Heat some oil and butter in a frypan. Cook the mushrooms and set aside.
Add more butter and oil.
Dust the escalopes with the flour mix and slap off excess.
Fry for 25 seconds a side. Remove and stack on a warmed plate. Do in batches as needed.
Drain off the excess oil and add the Marsala and reduce to less than half.
Add the chicken stock and thyme. Bring to a boil for 5 minutes.
Add the cream and extra butter. Simmer 3 minutes.
Return the escalopes to the pan and reheat in the sauce for 1 minute. Do in two batches as needed.
Remove to a warmed plate. The flour from the escalopes will help thicken the sauce.
Simmer the sauce till thickened (5 minutes) and add 30ml milk to finish.
Plate the escalopes overlapping and spoon over some sauce.
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