A NOTE FROM CHEF: The earthiness of the mushrooms and rosemary make this the perfect autumn dish when paired with the Merlot from Washington’s Horse Heaven Hills. Savor every bite and sip!
By Chef Scott Hybbeneth
INGREDIENTS
- 6 veal cutlets, pounded thin (½”)
- All purpose flour for dredging
- Olive oil
- ½ C dried porcini mushrooms, reconstituted in 1 C hot water, reserve juices
- 1 C sliced white button mushrooms
- 1 C marsala wine
- ½ C beef or veal stock
- 1 Tbsp chopped rosemary
- ½ stick butter
- salt and pepper to taste
STEP 1
Dredge veal cutlets in flour, shake to remove excess.
STEP 2
Heat a large sauté pan at medium high heat, add enough olive oil to cover the bottom.
STEP 3
Sauté half of the veal at a time, browning each side. Put in low temperature oven to keep warm.
STEP 4
Remove from pan, add some more oil, allow pan to come back up to heat and cook remaining veal.
STEP 5
Add marsala to deglaze stuck particles from pan. Reduce 2 minutes at boil.
STEP 6
Add remaining ingredients except butter, bring to boil and reduce slightly.
STEP 7
Whisk in butter, season with salt and pepper.
STEP 8
Arrange veal cutlets on platter, pour sauce over, serve immediately.
TO SERVE:
Enjoy with a glass of 2021 Merlot
