Carne di Maiale Marsala

Carne di Maiale Marsala

(Pork Marsala)

4 servings

(Italy)

Veal has become more expensive and, in some areas, hard to get.  I developed this recipe so I could enjoy (mock) Veal Marsala without the expense.  If you follow the instructions for preparing the pork cutlets I think you'll agree it will take on the texture and subtle flavour of veal.

Ingredients

olive oil for frying

1 cup Marsala wine

2 tablespoons of butter

1 pound of mushroom, cleaned, stems intact and sliced

1 pound of thin cut pork cutlets (pork cutlets pounded to about 1/8-inch thick and soaked in milk for 1 hour)

 All-purpose flour seasoned with salt and pepper for dredging the pounded pork or chicken

3/4 cup chicken broth

Preparation

1.  Heat the butter in a skillet over medium and sauté the mushrooms until tender and nicely coloured.  Set aside.

2.  Dredge the veal in the seasoned flour, shaking off the excess. 

3. Heat oil sufficient to sauté the chicken or pork in the skillet.  Add the chicken or pork and sauté for 1 minute per side. Remove to a platter. Cover with foil to keep warm.

4.  Add Marsala to the pan. Deglaze, then add chicken stock to the pan and let reduce and thicken.  If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (use 1 tablespoon each), stirring until it thickens. 

5.  When the sauce has begun to thicken, add the mushrooms and stir to mix in.

6.  Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over.  Serve immediately.