Wednesday, February 6, 2013

Carmela Soprano's Veal Scaloppine Marsala with Risotto / Chicken Scaloppine

Talking about Carmela's Truffle Risotto and Ma's Risotto got me thinking…
Valentine's Day doesn't have to mean a special trip to the store.
With a little extra effort, something from the freezer can be something special.

There's a couple's dinner in Adriana's chapter Cibo D'Amore in Artie's The Sopranos Family Cookbook that I actually believe Adriana could afford to prepare often.
I mean, we are talking about a hostess at a small restaurant.
Her tips couldn't have been that good.

The recipe is Veal Scaloppine Marsala.
Yes, veal can be a hassle to find.
And asking for it can give a butcher hysterics in some grocery stores.
I mean, that's not what I'd call creating good customer relations.
But, I digress…

Adriana does admit it can also be prepared with thinly sliced chicken cutlets.
And who doesn't have chicken in the freezer?
Especially from stocking up when it was on sale.

When cooking the scaloppine, don't crowd them in the pan.
Dip in the flour only the amount of cutlets that will fit in one layer in the pan.
When they are done, prepare a few more cutlets.
If you crowd them, they'll get messy instead of nice and crisp.

About reducing the wine:
When the wine is cooked it evaporates and thickens a bit.
So when it's reduced it is a little syrupy.

                        Veal Scaloppine Marsala

Serves 2

Trim and thinly slice
6 ounces mushrooms

Place between 2 sheets of plastic wrap
8 ounces veal cutlets or thinly sliced chicken
Using a meat pounder or a heavy plate, pound them gently
to about 1/4-inch thickness.
Sprinkle them with
salt and pepper

On a plate-sized piece of waxed paper spread
1/3 Cup flour

In a large skillet melt over medium heat
1 Tablespoon unsalted butter
1 Tablespoon vegetable oil

the prepared mushrooms
salt and pepper
Cook, stirring often, about 10 minutes.
Transfer the mushrooms to a plate.

Add to the skillet
1 Tablespoon unsalted butter
1 Tablespoon vegetable oil
Dip and fry the scaloppine, one layer at a time.
Cook about 1 minute on each side.
Transfer the cooked cutlets to the plate with the mushrooms.
Repeat with the remaining cutlets.

After the cutlets have been cooked, add to the skillet
1/2 Cup dry Marsala wine
Cook, scraping the bottom of the pan, until the wine is reduced.
Return the cutlets and the mushrooms to the pan.
Cook briefly, turning the cutlets once to heat through.
Serve hot.

Would I make Veal Scaloppine Marsala again?
Sure.  With chicken.
My local stores simply don't carry veal.
Well, there are worse problems.

And, while I have the Marsala out, I'd make Zabaglione for dessert.
Waste not, want not.

One recipe down.  Forty-five more to go.

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