61: Veal Scallopini / Mushroom Marsala / Kale & Red Bell Pepper Salad

Veal, yes, veal in all its succulent and tender glory is draped in a savory mushroom marsala sauce, finished with earthy kale and sweet red bell pepper. I was surprised to see veal cutlets at the Safeway because they’ve never been known to carry such things in the past. Recipe ideas immediately began swirling through my head, and I just had to buy some of the cutlets. Here is what I ended up making that night. It’s quick and delicious – what more could you ask more?

Ingredients and Directions:

4-6 veal cutlets (about 3 oz each)

Handful of sliced baby bellas

1 shallot, finely chopped
2 garlic cloves, peeled and smashed
1/2 cup semi-sweet Marsala
1/4 cup dry white wine (can substitute chicken broth or water)
Leaves of 1 fresh rosemary sprig, chopped

2 handfuls of kale, shredded

1/2 a red pepper, thinly julienned

1/4 stick butter

Olive oil

Salt and pepper

1/2 cup flour

Minced parsley for garnish

Veal-- Sprinkle the veal with salt and pepper, and dredge the cutlets through flour. Heat half of the butter and a tablespoon of olive oil in pan over medium-high heat. Add the cutlets when butter finishes foaming, and cook the cutlets until golden brown – no more than 2 minutes per side. Transfer veal to a plate and loosely cover with foil to keep warm.

Sauce-- Add the rest of the butter and another tablespoon of olive oil to the pan. Saute shallot and smashed garlic cloves until fragrant, about 30-45 seconds. Now add the mushrooms with salt and pepper, and saute them until tender, about 3 minutes. Add the marsala wine and reduce by half, about 2 minutes. Add the wine and rosemary to deglaze the pan, and reduce by half once more, about 4 minutes. Add veal cutlets back to this pan, and toss them in the sauce for 1 minute.

Salad-- Heat 2 tablespoons of olive oil in a pan over medium heat. Add kale and bell pepper with salt and pepper. Saute for 3-4 minutes, tossing the kale enough to wilt it down without having all the oil sopped up at once.

Plate, garnish, and enjoy!