- 1 pound(s) uncooked lean veal cutlet, 4 (1/4 pound) or scaloppine slices, trimmed of visible fat
- 1/2 tsp table salt
- 1/8 tsp black pepper, freshly ground
- 3 tsp olive oil
- 1 medium uncooked onion(s), chopped
- 1 Tbsp all-purpose flour
- 2 clove(s) garlic clove(s), minced
- 8 oz dried shiitake mushroom(s), stemmed and sliced
- 1/2 cup(s) table wine, Marsala variety
- 1/2 cup(s) canned beef broth, low sodium variety
- 2 medium plum tomato(es), seeded and chopped
- 2 Tbsp basil, fresh, chopped
- Sprinkle the veal with 1/4 teaspoon of the salt and a grinding of the pepper.
- Heat a large nonstick skillet over medium-high heat. Swirl in 2 teaspoons of the oil, then add the veal. Cook until lightly browned on both sides, about 3 minutes. Transfer to a plate and keep warm.
- Return the skillet to the heat and swirl in the remaining 1 teaspoon oil. Add the onion, flour, and garlic; cook, stirring, 30 seconds. Add the mushrooms, the remaining 1/4 teaspoon salt, and another grinding of the pepper. Cook until softened, about 3 minutes. Pour in the Marsala and broth; bring to a boil and continue cooking, stirring occasionally, until slightly thickened, 2 minutes. Add the veal and tomatoes; cook 1 minute, turning the veal once, until heated through, 1 minute. Remove from the heat and stir in the basil; serve at once. Yields 1 cutlet with 2–3 tablespoons sauce per serving.
Marsala is Italy’s most famous fortified wine, and to make this dish without it seems unthinkable. However, dry sherry or Madiera makes a pretty good substitute. For an alcohol-free version, substitute 1/4 cup each of reduced-sodium chicken broth and tart apple cider for the Marsala.