How to clean mushrooms: Use a damp paper towel or a soft mushroom brush to wipe each mushroom. Do not soak mushrooms in water since they will absorb it like a sponge and will not brown when cooking.
You can make this recipe also with chicken if you prefer.
You can also make this recipe gluten-free using another type of flour to dust the veal.
VEAL SCALOPPINE MARSALA WITH CREMINI AND SHIITAKI MUSHROOMS AND POTATOES
1 lb of veal scaloppine
1/4 cup of flour
1/2 lb shiitake mushrooms
1/2 lb cremini mushrooms
1 shallot (minced)
2 sprigs of thyme
1/2 cup of extra virgin olive oil
1/2 cup of marsala wine
2/3 cup of vegetable or chicken stock
salt and pepper
Season the veal with salt and pepper; place flour in a large plate and lightly dust the veal scaloppine. Preheat a large skillet and add 1/4 cup of olive oil; working in batches add the veal to the pan and sauté at medium heat turning once until golden brown on both sides (no more than 1 minute per side). Add more oil to the pan if you need it. Transfer scaloppine to a plate and reserve.
Use the same skillet and remaining oil and add the shallot; cook at low heat for 3 minutes; add marsala wine, stock, thyme, salt and pepper and cook at high heat for another 3-4 minutes until reduced in half. Transfer the scaloppine back to the skillet and simmer covered during 2 minutes.
Preheat another deep sauté pan until very hot and then add three tablespoons of olive oil, the mushrooms (cleaned and sliced), salt and pepper. Cook at high heat for 7 minutes, turning occasionally, until golden brown and all liquid has evaporated.
Arrange the scaloppine in a serving platter with the sauce and the mushrooms on top.
3 russet potatoes (peeled and thinly sliced)
flake sea salt
1 and 1/2 cups of extra virgin olive oil
In a deep and large skillet heat the olive oil and add the potatoes; cook at medium heat for about 12 minutes turning occasionally until golden brown on the sides. Transfer to serving platter with a slotted spoon and add flake sea salt. Decorate with chopped chives.