Simple Veal Escalopes
4 Veal Escalopes pounded thin
1/2 C flour
Salt & Pepper
1/2 C Parmesan cheese grated thinly
Juice of 1 lemon
Assortment of wild mushrooms (Hen of the Woods or Boletus are especially nice in this)
Flat leaf parsley chopped finely
Butter
1/2 - 1/4 C Veal stock (enough to moisten)
1/2 C Marsala
Nutmeg
Salt & pepper
Dredge the veal. Saute lightly & quickly until golden crisp on high heat, add the mushrooms for another 2 minutes at most, sprinkle the cheese, add the Marsala, stock, & the cream allow flavors to meld with the heat reduced for another 5 minutes at most. Sprinkle with parsley & grate a little nutmeg to finish. Great over toast or egg noodles...a simplest of fall suppers. This is an adaptation of one of my favorite Elizabeth David standards of a classic Bolognese dish. Sadie Valeri's lovely silver cream pitcher, plate & wax paper hanging at http://www.mgalleryoffineart.com/ somehow evokes the same simplicity and completeness for me.
Dredge the veal. Saute lightly & quickly until golden crisp on high heat, add the mushrooms for another 2 minutes at most, sprinkle the cheese, add the Marsala, stock, & the cream allow flavors to meld with the heat reduced for another 5 minutes at most. Sprinkle with parsley & grate a little nutmeg to finish. Great over toast or egg noodles...a simplest of fall suppers. This is an adaptation of one of my favorite Elizabeth David standards of a classic Bolognese dish. Sadie Valeri's lovely silver cream pitcher, plate & wax paper hanging at http://www.mgalleryoffineart.com/ somehow evokes the same simplicity and completeness for me.
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