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Wednesday, January 21, 2015

Veal Scaloppine Marsala with Cremini and Shiitaki Mushrooms and Potatoes


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.


Serves 4

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.





  1. Looks really delicious. My mouth is watering. One to definitively try!

  2. Que rico!! La nueva imagen muy bonita!!
    los nuevos colores me gustan mucho!! Enhorabuena. Bss Leti

  3. OMG! This recipe it's outstanding. My family loved it. I am planing on cook it again next week.