Veal Marsala with Roasted Fingerling Potatoes
- Extra virgin olive oil (E.V.O.)
- Veal Scaloppini
- Black pepper
- Wild mushrooms
- Marsala wine
- Demi glaze
- Chicken Stock
- Fingerling Potatoes
First, split the potatoes in half down the middle. Toss with oil, thyme, and rosemary. Add butter to heated pan to coat. Place potatoes face down and roast in the oven till tender.
In a pan add a little E.V.O. to coat the bottom, Salt and Pepper the veal on both sides, then coat with flour. Sear veal on both sides till golden brown. Then remove from pan and set aside.
In the same pan add your chopped Shallots, sauté. Once the Shallots get a little color add the Marsala and flame. Add mushroom mix. Once the Marsala is cooked down a little add back your veal. Add some Demi glaze and about 2oz of Chicken stock. Reduce down to desired consistency. Salt and pepper to taste.