Veal-Turkey Marsala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Veal or Turkey cutlets
1/4 c flour
1/4 tsp salt
1/4 tsp pepper
2 T. olive oil 1 for browning 1 for sauce
1 T. minced garlic
1 1/2 cup chicken stock made with 1 Knorr bouillon
3/4 cup Dry Marsala wine ( I prefer the dry otherwise the sauce is too sweet)
3 T minced parsley ( can also add 2 green onions fine chopped)
1 cup sliced crimini mushrooms
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Directions: |
Directions:Pound Veal scallops to an even thickness of 1/4 inch. Lightly garlic salt.
In plastic bag, combine flour salt pepper.
Shake the scallops to coat evenly and remove excess flour.
Heat 1 T olive oil in skillet and brown scallops on both sides and remove from pan.
Add the other 1 T olive oil to pan and saute garlic over low heat for 2 min. Don't burn it!!
Add stock, Marsala Wine, mushrooms, and finely chopped onions if you choose to pan. Stir to scrap any brown bits clinging to pan.
Raise heat to high and reduce the liquid by 1/2. At this point if you choose you can thicken slightly with a little corn starch mixed with wine.
Add chopped parsley and stir.
Return veal scallops to pan to warm through.
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: I use Turkey breast a lot for this and it is quite good as well.
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