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Carne di Maiale Marsala (Pork Marsala)
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Description
Veal has become more expensive and, in some areas, hard to get. I developed this recipe so I could enjoy (mock) Veal Marsala without the expense. If you follow the instructions for preparing the pork cutlets, I think you’ll agree it will take on the texture and subtle flavour of veal.
Ingredients
- 1 pound Boneless, Thin Cut Pork Cutlet (pounded Into 1/8 To 1/4 -inch Scallopini) Or Skinless, Boneless Chicken Breasts Pounded Into A 1/4-inch Chicken Scallopini
- 1 pound Mushrooms, Cleaned, Stems Intact And Sliced
- 1 cup All Purpose Flour Seasoned With Salt And Pepper To Taste For Dredging The Pork Scallopini
- 1 cup Marsala Wine
- ¾ cups Chicken Broth
- 2 Tablespoons Butter
- 2 Tablespoons Extra Virgin Olive Oil
Preparation
1. Heat the butter in a skillet over medium heat and sauté the mushrooms until tender and nicely coloured. Set aside.
2. Dredge the veal in the seasoned flour, shaking off the excess.
3. Heat oil sufficient to sauté the chicken or pork in the skillet. Add the chicken or pork and sauté for 1 minute per side. Remove to a platter. Cover with foil to keep warm.
4. Add Marsala to the pan. Deglaze, then add chicken stock to the pan and let reduce and thicken. If the sauce does not thicken, add a 1:1 mixture of cornstarch and cold water (use 1 tablespoon each), stirring until it thickens.
5. When the sauce has begun to thicken, add the mushrooms and stir to mix in.
6. Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over. Serve immediately.
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ilibean on 5.12.2010
Was looking for new things to try with thin cut pork chops and this was perfect! My husband was a little dubious at the idea of sweet wine with pork chops, but loved it and has raved about it to his coworkers. It’s been added to my regular rotation of recipes.. thanks so much for sharing!