Veal Scallopini Alla Marsala

I have a friend, Madelon Montobbio, who recently had us over for dinner. She served Veal Scallopini which was great. Below, is the recipe, which was contributed by Jeannette Bastiani.  Two of the most important things about any Veal recipe are: 1) getting good quality Veal and 2) do not over cook the Veal.  Madelon gets hers from Rossotti Ranch who have a booth at the Farmers Market behind the Marin County Civic Center on Sundays.   Enjoy

Ingredients

• 1-½ pound thin Veal Scallopini.  
  
• Flour
• 1 teaspoon salt
• ¼ teaspoon ground pepper
• 2 stick salted butter
• ¾ cup of Marsala wine
• ¾ cup of Beef broth
• 10 medium sized button mushrooms (remove stems), sliced thin (1/16 inch)
• ¼ cup Veal demi-glace
• ½ cup Parsley (optional)

Procedure

• The Veal from Rossotti Ranch is already very, very thin (1/32 inch), therefore there is no need to pound it thin.  However, if yours is thicker, you should pound it to about ⅛ inch.  
• Place the Veal Scaloppini between sheets of waxed paper and pound them.
• Add the salt and pepper to the flour.  Then dredge the Scaloppini in the flour.
• Melt 1 cube of butter in a large skillet over medium heat (do not burn the butter).
• Brown the veal very carefully, no more than 15 second per side).  
• When you see a lttle blood on the surface of the Veal take it out of the pan and set aside. 
• Add the second cube of butter as needed to keep enough liquid in the pan.
• Pour the Marsala wine and the Beef broth into the pan.
• Add ¼ cup of Veal demi-glace.
• Stir the mixture until smooth.
• Add mushrooms and stir gently for several minutes until tender. Cook until the sauce (wine and stock) is slightly thickened. Add the veal to the pan and serve immediately.
• Garnish with Parsley (optional)