Veal marsala with provolone
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Veal marsala with provolone
  Veal    Italian  
Last updated 6/12/2012 1:28:15 AM. Recipe ID 63527. Report a problem with this recipe.
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      Title: Veal marsala with provolone
 Categories: Meats, Italian
      Yield: 4 Servings
      2 lb Veal cutlets
           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
  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 heat immediately 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- mine always does :) ).
  Other ideas:  Use chicken in place of veal.  Place a slice of
  prosciutto on the chicken or veal, then the slice of cheese before

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Recipe ID 63527 (Apr 03, 2005)

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