Categories: dinner, pasta, veal

Ingredients

• 1 1/2 lb (750 g) thin veal scaloppine
• 3/4 cup (180 mL) all-purpose flour
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/2 tsp (2 mL) paprika
• 2 tbsp (30 mL) butter
• 12 1/2 oz (375 g) Portobello mushrooms
• 3/4 cup (180 mL) chicken or beef broth
• 1/2 -3/4 cup (125-180 mL) Marsala wine
• 1/2 cup (125 mL) real whipping cream
• 2 tbsp (30 mL) tomato paste
• 1 green onion, chopped
• 1/4 tsp (1 mL) finely grated lemon rind
• 2 tbsp (30 mL) chopped fresh parsley
• Coarse ground pepper, to taste

Directions

1. Instructions

2. In pie plate, mix together flour, salt, pepper and paprika; lightly dredge each scaloppine in mixture.

3. In a large nonstick skillet, melt butter; cook meat, in batches, removing from skillet when lightly browned; keep warm.

4. Remove stems from mushrooms. Cut caps into 1/4-inch (1/2 cm) thick slices; add to skillet and cook over medium heat, stirring until softened. Stir in broth, Marsala, real whipping cream, tomato paste, and onion; bring to boil. Reduce heat to medium; cook, stirring often, for 7 to 8 min or until beginning to thicken. Remove from heat. Stir in lemon rind.

5. To serve, spoon sauce over warm scaloppine, sprinkle with parsley and pepper.

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