Serves 4-6

8 slices of veal scaloppini

1 cup white unbleached flour

8 tablespoons olive oil

1 lb mushrooms like hen o’ of the woods or crimini

2 tablespoons butter

1 cup dry Marsala wine

1 cup cream

Sea salt and cracked pepper, to taste



On a chopping board, place scaloppini between two sheets of plastic wrap and pound lightly using a meat tenderizer (or the back of a small heavy pot). Take care not to break up meat fibers. Cut scaloppini into three or four pieces. Place flour on a plate and put it by the stovetop, along with a spare plate.

In large non-stick frying pan, heat up two tablespoons of olive oil on high heat. Working in batches, coat a few pieces of scaloppini and place them in the pan to brown, about 45-60 seconds on each side. The meat should not be touching each other in the pan. Transfer the meat to the spare plate. Repeat and brown the rest of scaloppini in batches. Add more olive oil as needed if the pan goes dry. When pan-frying is finished, season the scaloppini with salt and pepper, and cover with foil to keep warm.

Using the same pan, melt butter over high heat. Add sliced Maitakes and cook for about two minutes, stirring until the liquid is almost evaporated. Add Marsala wine and turn heat down to a simmer. Stir until pan juices are reduced by half. Stir in cream and bring to a boil to thicken the sauce. Add salt and pepper and adjust the sauce. Take the scaloppini and return them to the pan and heat for about one minute in the sauce. Serve immediately.



Recipe by Cheryl Ng Collett of ittybittyfoodies.com.

Ingredients provided by Artizone.com.