russak@pegasus.UUCP (Jan D. Russak) (11/26/84)
(feed for the hungry one who consumes unwary lines) VEAL MARSALA ~ 1 lb of veal medallions, pounded flat and thin (the pounding is important). 1-1/2 cups of marsala wine 1 small onion (chopped) 1/2 lb to 12 ozs. fresh mushrooms (sliced) 1 clove garlic (minced) 2 tblspoons olive oil 1/2 stick butter flour salt pepper parsley Pound flat veal. Blend flour, salt, pepper, and parsely. Dip each piece of veal in the flour mixture and shake off excess. Melt butter, olive oil in pan. Saute garlic, onion briefly. Add mushrooms and continue to saute gently for a few minutes until onions are translucent and soft. With a slotted spoon or spatula, remove mushrooms and onions from pan. Add additional oil/butter if necessary, then brown each veal medallion on both sides and remove. When browning is completed, return veal to pan, top with mushrooms and onions. Pour Marsala wine over meat/mushroom&onion mixture. Cover and let simmer until veal begins to look tender (~10-20 minutes). After cooking this way, remove lid and let evaporation reduce liquid to a slightly thicker consistency (to taste). Turn over mixture in pan occaisionally. Serve over rice or noodles. Preferably with more wine. It basically doesn't matter what kind of veal you use, as long as it isn't too fatty or grisly, and you pound it flat. jan russak at&t information systems lincroft nj ihnp4!pegasus!russak