This recipe was shared by Melisa Priem, author of 8 Degrees of Ingredients and is free of the top 8 allergens.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Entree
Keyword: dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, tree nut free, wheat free
Servings: 4servings
Author: Melisa K. Priem
Ingredients
1poundveal scallopine(cutlet)
¾teaspoonsalt
¼teaspoonpepper
¾cuppotato flour(starch)
¼cupgrapeseed oil
2clovesgarlicchopped
16ouncesmushroomssliced
1cupdry Marsala wine
2tablespoonstapioca flour
¼cupbeef stock
2tablespoonsfresh chopped parsley
Instructions
Sprinkle the veal cutlets with salt and pepper. Dredge each slice in potato flour and shake off the excess.
Heat the grapeseed oil in a heavy large skillet over medium-high heat. Add the veal cutlets and cook until golden brown, about 2 minutes per side. Transfer the veal to a plate and cover with foil.
Add the garlic to the skillet and saute until fragrant, about 1 minute. If necessary, add another tablespoon of oil. Add the mushrooms and saute until tender, about 3 to 5 minutes.
Add the Marsala wine and simmer about 3 minutesor until liquid reduces by about half.
Meanwhile, whisk the tapioca starch into the beef stock until dissolved. Add to the skillet and continue to simmer until sauce begins to thicken.
Return veal to the pan and continue to cook untilthe veal is heated through, about 1 to 2 minutes.
To serve, place a piece of veal on a plate and spoon the sauce over the veal. Garnish with a sprig of fresh parsley.