Courtzilla Cooks: 07.13

Veal Marsala! This is one of my favorite week night meals. Why? 1 pan. Half an hour. 'Nuff said? I also recently moved into a new apartment downtown .. so get ready for more updates. It's the end of mom's cooking!

You will need...
- Veal (3 or 4 thin pieces)
- 1/2 a spanish onion
- about 1 cup of mushrooms
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- a hand full of chopped parsley
- salt and pepper
- flour for dredging (about a half cup, but just eyeball it)
- 1 cup of Marsala wine
- 1 1/2 cups of beef broth (or chicken broth)
- 1/4 cup of parmesan cheese

Please ignore the fruit bowl in the back. That's just for show.

Let's get going.

First, you'll want to brown your onions and mushrooms, so add them to a large pan on medium high heat. Make sure to add the butter and oil beforehand so they don't stick to the bottom.

While that's working, season your veal with salt and pepper on both sides, and get your flour spread out on a plate. You'll want to coat the veal just enough that it's covered, not clumpy.

Perfect! Check on your mushrooms...

Looking good. And I don't even like mushrooms. Once they have some color on them, move them to a plate.

Ok! In the same pan, add more olive oil if it looks dry, and put your veal in. Don't overcrowd the pan too much, I should've used a bigger pan so I could sear all of them at once. Don't be like me.

This part will go really fast because the veal is so thin. About a minute on each side in a very hot pan should do it. When they're done, put them aside with the mushrooms.

Yum! Ok, onto the sauce. Deglaze the pan with your cup of red wine. My recipe only called for a half cup, but I decided to double the sauce recipe for you guys so you can serve it over mashed potatoes or some buttered pasta. Plus...I'm a lush.

Scrape the bottom of the pan with a spatula and make sure you get all the brown bits up. Let that reduce to about half the original amount, then add the beef broth.