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Veal Marsala with sautéed vegetables recipe (Meat)

Yield: 4 servings

4   veal escalope
100 ml Marsala wine
1 tablespoon butter
2   slised banana shallots
80 g sliced mushrooms
2 cups chicken stock
1 tablespoon chopped chervil
2 tablespoons chopped tarragon
some   olive oil
some   salt and pepper
Sauted vegetables:
1   red pepper
1   yellow pepper
1   medium aubergine, trimmed
1   courgette, trimmed
1   garlic clove
some   thyme sprigs
some   balsamic vinegar
1 tablespoon chopped flat leaf parsley

Posted by MollyDD on Sep 19, 2010


Season the veal escalopes with a little salt and pepper on both sides. Heat a little olive oil in a heavy based pan. Quickly sauté the veal on both sides, remove the meat and set aside to rest. Keep warm.
Bring the same pan back up to temperature and add the butter. Add the shallots and mushrooms and sauté for 2- 3 minutes until softened. Add the stock, season and add a splash of Marsala and allow to reduce.
Chop the vegetables. Heat 3 tablespoons of olive oil in another large pan. Lightly fry the garlic then add the peppers, aubergine and thyme and fry over a high heat for 3-4 minutes. Add the courgette. Season with salt and pepper and sauté for 2 minutes until the vegetables are just tender. Take off the heat and dress with the a little olive oil and balsamic vinegar; check the seasoning. Finally add the parsley and keep warm until ready to serve.
To finish the Marsala sauce mix through the diced tomatoes, chervil and tarragon. Return the veal back to the pan and spoon the sauce over the top to heat it through.
Spoon the sautéed vegetables onto warm plates. Lay the escalopes on top of the vegetables and spoon over the Marsala sauce.

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