- Preheat the oven to 120°C (250°F, gas mark ½). Put a baking tray on the middle shelf of the oven to heat.
- Place the veal escalopes between pieces of greaseproof paper and pound with a meat mallet, from the centre out, to 3mm (⅛in) thickness. Sprinkle with pepper. Put the flour in a plastic bag. Add the veal, a few slices at a time, and shake to coat them.
- Coat a large nonstick frying pan with cooking spray or a little olive oil and set over high heat. Melt one piece of butter in the pan, tilting to coat. Sauté a few pieces of veal at a time for about 1 minute on each side or until browned; do not crowd the pan. Transfer the escalopes to the hot baking tray in the oven. Repeat with the remaining ecalopes, adding more butter to the pan as needed.
- Add the mushrooms to the frying pan and sauté for about 3 minutes or until golden. Pour in the Marsala and scrape up all the browned bits from the bottom. Cook for about 2 minutes or until the juices are reduced to 125ml (4fl oz). Return the escalopes to the pan, stacking them on top of each other if necessary. Turn to coat with the hot pan juices. Sprinkle with parsley and serve.
Some more ideas
*For a more economical dish, substitute skinless, boneless chicken or turkey breasts for the escalopes.
*Instead of button mushrooms use 2 large portobello mushrooms – their rich taste and meaty texture will elevate the delicate flavour of veal from sublime to divine! Or consider using shiitake mushrooms, which also have an earthy, full flavour and feature heart-healthy phytochemicals not found in other mushrooms.
*Compared with many beef and lamb cuts, veal is lower in both fat and saturated fat. It's also a good source of vitamin B2 and niacin, which aid in metabolising fat.
*Mushrooms are a good source of copper, a mineral that is important for healthy bones. Copper also helps the body to absorb iron from food.