Veal Scaloppine with Mushroom and Marsala Wine Sauce

Scaloppine is thinly sliced veal dredged in flour, sautéed and served with sauce and vegetables.

Ingredients serve 4

1 veal fillet (700g)

½ cup plain flour

1 tsp salt

½ tsp ground black pepper

140 g sliced mushrooms

½ tsp dried thyme

1 cup Marsala wine

4 tbls butter

Method

Cut the tenderloin in thin slices and flatten with a mallet. Blend flour, salt and pepper on a plate. Coat the flatten pieces of veal in the flour mix. Place 2 tablespoon butter in a frying pan over medium heat and cook the scaloppini for approx. 2 minutes. Turn the meat and cook the other side. Transfer meat to a serving dish and keep warm. Add the mushrooms to the frying pan and sauté for approx. 4 minutes. Add the Marsala and thyme and bring to the boil until it has reduce one third. Add the last 2 tablespoon butter, season with salt and pepper. Blend and bring to the boil. Lower the heat and return the cooked meat to the pan. Simmer for approx. 4 minutes. Serve with mash and steamed vegetable.

Note: You can use meat from the rack or loin instead fillet.