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.
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
- Wash and dry veal thoroughly. Pound it thinner, if necessary.
- Season both sides with salt, fresh ground black pepper and chipotle.
- Lightly flour the veal.
- Chop up your onion and sage.
- Over medium-high heat, add the butter and most of the olive oil to your large skillet.
- Cook the veal for about 1-2 minutes per side and then remove from the pan.
- 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.
- 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.
- Serve with your preferred sides and enjoy! (Pictured here with Cristina’s brussels sprouts and cranberries, as well as brown basmati rice.)