Inspired by the gobs of fresh mushrooms at the market and grocery stores I scooped some up to make one of our family favorites Veal Marsala. Now I know veal in the states (and I suppose elsewhere in the world) can me controversial, but in Switzerland veal is a staple. If your really sensitive about this subject skip to recipe and everywhere it says veal, mentally insert the work chicken. Switzerland is a dairy country, and if your a cow here and can’t make milk you don’t have much chance of living a long life. That’s why there is an abundance of very good quality veal. So while it can be hard to find in the states, here it is very common throughout the year. In Switzerland good beef is elusive. Even decent ground beef can be hard to find. So a delicious, tender veal schnitzel does the trick.
6 veal medallions sliced and pounded thin (if you have a good butcher (like publix supermarkets) they will do this for you)
1/3 cup flour
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 onion, sliced thin
3/4 cup Marsala
3/4 cup veal stock
2 tablespoons fresh minced parsley
Pat veal dry and season with flour, salt and pepper. In a large heavy skillet heat oil and 1 2/3 tablespoons butter over moderately high heat until hot but not smoking. Brown veal in 2 batches, transfer with tongs to a large plate as browned. Don’t overcook- it will make veal tough (just like beef). Er on the side of under-cooking- these tasty medallions will go back into a hot bath of Marsala sauce in a few minutes.
Discard all but 1 tablespoon fat from skillet and saute onion and mushrooms, stirring occasionally until the liquid mushrooms give-off is evaporated. Set mushrooms aside. Add Marsala to pan with drippings and deglaze. Add stock and reduce to almost half, about 15 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Add mushrooms and veal back to sauce to reheat. Spoon mushroom sauce around veal and sprinkle with parsley.