About this recipe:A simple, yet delicious dinner. Veal escalopes are pan-fried, then simmered in a mushroom and artichoke Marsala sauce. Enjoy with rice or mashed potatoes, if desired.
675g thin veal escalopes
4 tablespoons plain flour for coating
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallot
225g crimini mushrooms, sliced
125ml Marsala wine
125ml veal or beef stock
3/4 (400g) tin artichoke hearts, drained and sliced
salt and pepper to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Lightly flour veal escalopes and shake off the excess. Melt butter in a large frying pan over medium-high heat. Place escalopes in pan and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan and set aside.
Saute garlic and shallots in frying pan until shallots are tender. Stir in mushrooms and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock and simmer 5 to 10 minutes or until liquid begins to reduce.
Return veal to pan with artichokes and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates and spoon the sauce over.