Tuesday, July 22, 2008

Veal Marsala With Mushrooms and Red Bell Pepper

I realize there are those out there in the blogosphere who do not approve of using veal, so if you're one of those people, then you'll want to leave now and possibly never return. We eat veal along with other things that many people "Tsk Tsk." us for. I don't care. I live in Texas where everyone that has any sense eats beef... any way they can get it. I am that type of person.

Veal Marsala With Mushrooms, Red Bell Peppers & Onions:


4 Thinly Sliced Pieces of Veal Scallopini

1 Medium Size Red Onion, thinly sliced

4 Cloves of Garlic, crushed

1 Red Bell Pepper, sliced into thin strips

1 Egg, lightly beaten

3 Heaping Tablespoons of All Purpose Flour

1/3 Cup Grated Fesh Parmesan

Salt & Pepper, to taste

3 Tablespoons of Olive Oil

2 Tablespoons Butter1

1/2 Cup Dry White Wine

1/3 Cup Organic Chicken Broth


1. On a heavy chopping board, pound out the pieces of scallopini until they are very thin, almost see-through.

2. Combine the flour, parmesan cheese, salt and pepper in a large bowl or or deep pan.

3. In another bowl, lightly beat the egg and place the bowl next to the flour bowl.

4. Add 1 Tbls. of the butter and the olive oil to a large skillet and heat over medium flame.

5. Dip each scallopini in the flour mixture, immerse in the egg, then back to the flour mixture, adding each to the pan as it's ready. Cook until browned on each side, then set aside on a platter.

6. Add the other Tablespoon of butter to the pan and add the red onions, then the mushrooms, allowing them to cook for a few minutes.

7. Next, add the sliced red bell peppers and the garlic, allowing them to cook a couple of minutes.

8. Return the pieces of scallopini to the pan and cover with the veggies.

9. Add the 1/2 cup of white wine and the 1/3 cup of chicken broth and allow to simmer for about 20 minutes.

10. Serve over your favorite type of cooked pasta.