Veal Marsala Albano
"The first time I tasted a dish very, very similar to this was in Washington, D.C. many years ago and it was love at first bite. The original recipe came from an old Gourmet magazine. Enjoy......."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
3
ingredients
- 6 ounces veal scallops, pounded 1/4 inch thick between dampened sheets of waxed paper
- 1⁄2 cup flour
- 1 tablespoon vegetable oil
- 1⁄4 lb thinly sliced prosciutto, cut into 1/4 inch strips
- 1⁄2 lb small mushroom, stems removed
- 1⁄4 cup unsalted butter
- 1⁄2 cup dry marsala
directions
- Dredge veal in the flour shaking off the access.
- In a large skillet heat oil over moderately high heat until it is hot but not smoking.
- Saute veal about 45 seconds on each side or until browned lightly.
- Add prosciutto, mushrooms, butter and Marsala.
- Simmer, covered, 15 minutes stirring once.
- P,S. I found that 10 minutes was usually enough.
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RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
