Yield: 4 servings
|4 tablespoons||Virgin olive oil|
|8 \N||Veal medallions -; (2 oz ea), from rack|
|\N \N||; or loin|
|2 ounces||All-purpose flour|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|8 ounces||Domestic mushrooms; quartered|
|8 ounces||Marsala wine|
|\N \N||(may substitute any light sweet sherry)|
|2 tablespoons||Unsalted butter; cold|
|2 tablespoons||Chopped fresh thyme leaves|
|\N \N||(or 2 tspns dry thyme leaves)|
In a large 12- to 14-inch sauté pan, heat olive oil over medium heat.
Dredge the veal medallions in the flour, season each with salt and pepper and sauté until golden brown on both sides. Remove veal to warm place and add mushrooms to same pan and sauté until lightly browned. Add marsala wine and reduce by one third.
Add cold butter and place veal medallions in pan with mushrooms and wine.
Bring to boil and reduce by one third. Add thyme leaves, stir through, season sauce with salt and pepper and serve immediately in large plate, pouring mushroom sauce over.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5627)
Per serving: 260 Calories (kcal); 19g Total Fat; (77% calories from fat); 2g Protein; 11g Carbohydrate; 16mg Cholesterol; 4mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.