veal saltimbocca with marsala mushrooms & asparagus

prep time:  tbd
cook time:  tbd
servings:  4

8 veal cutlets - pounded to 1/8-inch thick
16 sage leaves
8 slices prosciutto
1 cup flour
5 tablespoons olive oil
1/2 pound mixed mushrooms - chopped
1 large shallot - finely chopped
2 cloves garlic - finely chopped
1 cup marsala
1/2 cup chicken stock
3 tablespoons butter
1 large bundle asparagus - trimmed
2 tablespoons chopped parsley

1.  preheat oven to the lowest setting.  add a platter and 4 dinner plates; let warm.

2.  season the veal on both sides with salt and pepper.  place 2 sage leaves on top of each cutlet, then wrap slice of prosciutto around.  place the flour on a large plate and dredge the cutlets lightly shaking off the excess flour.

3.  in a large skillet, heat 2 tablespoons olive oil over medium-high heat.  add half the cutlets and cook, turning once, until golden and cooked through, 2 - 3 minutes per side.  transfer to the warm platter and repeat with 2 tablespoons of olive oil for the remaining cutlets.

4.  add the remaining 1 tablespoon olive oil to the skillet.  add the mushrooms and cook, stirring often, until  brown, 7 - 8 minutes.  add the shallot and garlic, stir 1 minute then add the marsala.  increase the heat to high and boil until the sauce is reduced by half, about 4 minutes.  add the stock and butter and remove from heat.  stir until the butter melts and the sauce thickens.

5.  in another large skillet, bring a few inches of water to a boil.  salt the water, add asparagus, and cook until crisp tender, about 3 minutes.

6.  divide the cutlets among the warm plates.  top with marsala mushrooms.  garnish with chopped parsley.

- rachael ray magazine, july/august 2014

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