On Thu, 19 Jun 2003 17:58:40 -0600 "Kestrel"
 writes:
Even pork will do -- 'round here they have these THIN cuts... 
and I never have chicken stock on hand, don't want to open a can, so just
use either water or more wine.
Will be looking up my recipes and sharing.... um ... another day.

> Veal Marsala (chicken also works if you have a distaste, moral or 
> other, for
> veal)
> 
> 8    veal cutlets, scallopine style -- this sounds like a lot of 
> meat, but
> it's similar to maybe 4 pork chops
> salt, pepper, flour for dredging mixed
> 2   tablespoons extra virgin olive oil
> 1   tablespoon butter
> 1   lb mushrooms, sliced -- (I love shitakes, but frequently make it 
> with
> the usual white mushrooms)
> 1/2   cup marsala wine -- (I tend to use more than this)*
> 1   cup chicken stock -- if you don't have some you've made 
> yourself, I find
> a *very* good version is Swanson's chicken broth in the asceptic 
> packaging
> (looks like a cardboard box but found with the canned soups) It's 
> very good,
> not too salty, and a fresher taste than the cans.
> 
> mix flour,salt pepper on plate.
> heat butter and oil in saute pan
> dredge veal in flour and shake off the excess.
> add veal to pan, saute about 3 minutes per side, remove from pan and 
> set
> aside
> add mushrooms and saute until browned, about 10 minutes, remove.
>  add marsala to deglaze pan, add chicken broth and reduce by half.
>  add veal and mushrooms to pan to heat through
> 
> Serve over pasta, alone with side vegetables and/or rice... it's 
> pretty
> versatile
> * Use a good quality wine -- one you'd be pleased to drink with 
> dinner. It
> really does matter when you cook with wine. "Cooking wine" is 
> dreadful.
> 
> 
> 
> 


=====
If it's not one thing it's your mother. --anon
=====
We must make peace with our karma... and apparently that does not involve
hitting it with heavy objects. --Barb Jernigan

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