Veal is something that Cristina and I really enjoy but do not make that often.  It’s probably due to the guilt…  But seriously, veal is such a delicate meat when cooked properly that it’s hard not to get a craving every now and then.

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I love good mushrooms with veal, so I decided to take some nice shiitake mushrooms and combine it with fresh sage and a bit of ground chipotle to create a smoky, herby sauce.  I also incorporated some Marsala wine to add a touch of sweetness.  The results were pretty spectacular, if I do say so myself!  Cristina was a big fan too and I’m pretty confident you all will agree once you try it.  So here’s how to make it:

Ingredients: (serves 2)

  • 1 lb veal scallopine – preferably sliced nice and thin
  • 1/2 of a large white onion, chopped
  • 1 small package of shiitake mushrooms
  • 1/2 cup of sage, chopped
  • 1/2 cup Marsala wine
  • 1/4 cup chicken stock
  • 1 TBSP salted butter
  • 2 TBSP extra virgin olive oil
  • 1/2 cup of flour (approx.)
  • 1 TSP of ground chipotle
  • Salt and fresh ground pepper, to taste

Directions:

  1. Wash and dry veal thoroughly. Pound it thinner, if necessary.
  2. Season both sides with salt, fresh ground black pepper and chipotle.
  3. Lightly flour the veal.
  4. Chop up your onion and sage.
  5. Over medium-high heat, add the butter and most of the olive oil to your large skillet.
  6. Cook the veal for about 1-2 minutes per side and then remove from the pan.
  7. Add the remainder of your olive oil, the sage, onions, mushrooms, Marsala wine and chicken stock. Season with salt, ground pepper and a dash more chipotle. Cook until the mushrooms are soft and the onions are translucent.image (11)
  8. Add back the veal and coat the veal with sauce and simmer for a couple of minutes on low to allow the veal to heat back up and absorb the sauce.
  9. Serve with your preferred sides and enjoy! (Pictured here with Cristina’s brussels sprouts and cranberries, as well as brown basmati rice.)image (16)

-Jeff