Veal Marsala by La Cucina Italiana

Ingredients

• 1 lb veal scallops, pounded thin
• 2 tbsp flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2/3 cup Marsala wine
• 2 cups cremini or porcini mushrooms, cubed
• 2 cloves garlic, smashed
• 1 tsp fresh thyme leaves, picked
• 2 tbsp water

Instructions

1. Pound the veal scallops thin, then dredge them in the flour seasoned with salt and pepper, shaking off excess, for 2 minutes.
2. Heat the olive oil and butter in a large skillet over medium-high heat until foaming, then brown the veal on both sides, about 2 minutes per side.
3. Transfer the veal to a plate and set aside while you add the garlic and mushrooms to the skillet.
4. Sauté the mushrooms and garlic over medium heat until tender and lightly browned, about 4-5 minutes.
5. Return the veal and any juices to the pan, then pour in the Marsala wine and simmer over medium-low heat until the sauce begins to thicken, about 5-7 minutes.
6. Adjust the sauce with 1-2 tablespoons water if needed, then spoon it over the veal and serve hot with thyme and mushrooms.
7. Garnish with picked thyme and serve immediately, with toasted bread if desired.