Veal Scaloppine with Marsala and Cream
This chapter of Essential’s of Italian cooking has been a challenge… VEAL. It is not something that we eat often. Ok… the truth… I have never cooked veal, but I do order it whenever I get the chance.
Now I have the reason to cook veal in my own kitchen.
Classic Veal with Marsala and Cream is a beautiful combination of flavors. The scaloppine is first dredged in flour then browned in butter and vegetable oil. Once the veal is lightly browned, remove it from the pan. Using the same pan, add marsalla and cook down the little bits in the pan. Add cream and cook to a thickened sauce.
This is a simple and a beautiful blend of flavors. Essentially Marcella Hazan~ Essentials of Italian Cooking.
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Comments
Veal Scaloppine with Marsala and Cream — 1 Comment
I think of all the first times that have taken place during this exercise, first time cooking or even eating a whole fish, first time cooking squid, and now first time for Sandi cooking veal. If I were cooking my way through Edna Lewis or my friend Damon Fowler there would be scores of first times for me.
Your scaloppine is nicely glazed, Sandi, but the photo makes it look thicker than it ideally should be.