Much to my carnivorous delight veal has become increasingly easy to source in Cape Town and when I do chance upon it, I enviably buy some to make escalope milanaise (basically an Italian weiner schnitzel) for my partner’s dinner. I usually always make sure that there’s enough meat left over so that I can make myself one of my favourite Italian dishes – veal masala with mushrooms.
This sweet and satisfying meal is surprisingly easy to make and is just the right side of retro-dining chic without being a culinary cliché.
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VEAL MASALA with MUSHROOMS: Serves 2
- 4 thin scallops of veal
- All-Purpose Flour, seasoned with salt and pepper (enough flour to coat the meat)
- 2 tbsp. olive oil
- 2 tbsp. butter
- 150g Portobello Mushrooms, thinly sliced
- 3/4 cup Sweet Marsala Wine
- 1 cup chicken stock
- Salt & Pepper
Firstly you’ll need to make the veal as thin as possible. Do this by placing the meat between two sheets of cling-wrap and then gently beating it with either the flat side of a kitchen mallet or a rolling pin. Remember to place the slices of meat slightly apart from each other on the cling-wrap as they will spread as they are flattened. Don’t go overboard with your pounding (this isn’t a therapy session), you don’t want to tear through the meat and you are not trying to tenderise it – you simple want to make it as thin as you possibly can. Once you’ve reached the desired thickness, carefully remove from the cling-wrap and set aside to rest.
NOW LETS COOK…
- In a frying pan large enough to accommodate all your meat at same time without overcrowding it, heat the oil and butter.
- Add the sliced mushrooms and cook until they are golden brown.
- In the meantime, place the seasoned flour into a plastic bag and add the veal. Lightly shake the bag until the veal is evenly coated in the flour.
- Take the mushrooms out of the pan and set aside.
- Remove the veal from the bag, shake off any excess flour and add to the pan. Fry for 1 minute on each side then remove and keep them aside with the mushrooms. Lightly cover with tin foil.
- Add the Marsala wine to the hot pan and de-glaze, scraping up any brown bits in the pan. Then add the chicken stock and cook over a high heat until the sauce has reduced by half and has thickened slightly.
- Taste for seasoning and add salt and pepper accordingly.
- Return the veal and mushrooms to the pan. Coat with the sauce and reheat.
EAT WITH…fresh tagliatelle and steamed green beans