| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts)
- Salt and pepper
- Flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 cup molasses porter
- 1/4 cup Marsala
- 1/4 cup chicken stock
- 1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed
- Serving suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley
Instructions
- Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.
- Season lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.
- Put aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.
- Add veal back to sauce to warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 791 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 64 g |
| Cholesterol | 189 mg |
| Sodium | 1084 mg |
| Serving Size | 1 of 4 servings |
| Calories | 791 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 64 g |
| Cholesterol | 189 mg |
| Sodium | 1084 mg |