Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Veal Marsala is one of those classic Italian recipes that never goes out of style, and is always with you, both as a delicious dish and as one that can solve all your last minute dinner needs in a pinch! Lisa has so many memories of walking in from work to a group of hungry children, and not having even the time to change out of her suit before having to make dinner. Veal Marsala was a great option- in 10 minutes or less she would have a great secondo for her hungry bambini! Follow Lisa’s recipe below, and watch her make the recipe on her YouTube channel here.
Lisa’s Veal Marsala Ingredients:
8-10 veal scallopini slices
Flour for dredging
1 teaspoon Sicilian sea salt
½ a teaspoon freshly ground black pepper
½ a cup of extra virgin olive oil
4 tablespoons butter
1 cup Marsala wine
1 cup sliced white mushrooms
Lisa’s Veal Marsala Directions:
Place the flour in a flat dish and add salt and pepper. Pound each veal slice until very thin. Coat each piece of veal with the flour mixture and place the veal on a platter. In a large sauté pan, heat the olive oil and butter. Sauté the veal, 2-3 pieces at a time until lightly golden on each side but not more than 2 minutes on each side.
Place on the platter. In the same frying pan, after removing the veal, add the Marsala wine and allow to reduce for 4 minutes.
Stir, incorporating any pieces of flour that were left in the pan. Separately, sauté the sliced white mushrooms in olive oil, drain the olive oil from the mushrooms, add the mushrooms to the Marsala wine and pour over the veal. Serve.