Veal Scaloppine with Mushroom Marsala Sauce | Canadian Goodness
Sweet Marsala and earthy Portobello mushrooms combine with real whipping cream for an easy-to-make masterpiece. Delicious with either veal, pork or turkey scaloppine.
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Cooking tools:
- Pie dish
- Nonstick skillet
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Plate
- Serving platter
- Grater
- Stove
- Fork
Ingredients
- 1 1/2 lb (675 g) thin veal scaloppine
- 3/4 cup (180 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 tsp (2 mL) paprika
- 2 tbsp (30 mL) butter
- 12 1/2 oz (375 g) Portobello mushrooms
- 3/4 cup (180 mL) chicken broth or beef broth
- 1/2 to 3/4 cup (125 to 180 mL) Marsala wine
- 1/2 cup (125 mL) 35 % cream
- 2 tbsp (30 mL) tomato paste
- 1 chopped green onion
- 1/4 tsp (1 mL) finely grated lemon rind
- 2 tbsp (30 mL) chopped fresh parsley
- Coarse ground pepper to taste
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