Yield: 4 servings
|2 pounds||Veal cutlets|
|Salt & pepper|
|2 tablespoons||Olive oil|
|4||Fresh mushrooms, sliced|
|½ cup||Marsala wine|
|4 tablespoons||Butter, cold|
Provolone cheese, sliced
Pound veal cutlets between sheets of waxed paper til about ¼" thick.
Combine flour and salt & pepper to taste. Dredge cutlets in the flour mixture. Combine butter and olive oil in a large frying pan over medium high heat. Cook cutlets until lightly browned, about 2-3 minutes per side. Remove cutlets to a platter or pan suitable for use under a broiler.
Place mushrooms in the pan and cook until tender, adding a little butter if needed. Add Marsala and reduce sauce to about half of the original volume.
Pre-heat broiler. Lower heat under the frying pan to VERY low, or place pan in a larger pan of hot water. Whisk in cold butter, 1 Tbsp at a time, adding each just before the last is completely incorporated. Remove sauce from heat immediately when done. Place a slice of Provolone on each cutlet and broil until cheese bubbles and just starts to brown. Serve sauce alongside the cutlets, or spoon over as they are served. (This type of sauce will separate if it becomes too hot at any point- mine always does :) ).
Other ideas: Use chicken in place of veal. Place a slice of prosciutto on the chicken or veal, then the slice of cheese before broiling.