Veal Marsala

Recipe Ingredients

2 tablespoons	30ml	Oil
8		Veal scaloppine - (4 oz ea)
3/4 cup	46g / 1.6oz	Flour - seasoned with
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1/2 cup	118ml	Marsala
2 1/2 cups	592ml	Veal stock
1 tablespoon	15ml	Minced shallot
1 1/2 cups	355ml	Sliced wild mushrooms
3 tablespoons	45ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Poppy seed
8 oz	227g	Egg noodles - cooked
		Chopped parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat oil in a saute pan. Working in batches if necessary, season veal with salt and pepper, dredge in flour seasoned with Bayou Blast, and saute immediately. Sear both sides, remove and keep warm.

To pan add shallots and mushrooms and toss and cook 3 minutes. Add Marsala and CAREFULLY ignite with a match, shaking pan until flames go out. Reduce by half then add veal stock. Bring to a boil, reduce by half and stir in 2 tablespoons of butter.

Meanwhile, in another saute pan heat remaining butter with poppy seeds and toss in noodles to reheat; season to taste with salt and pepper. Return veal to sauce to reheat as you divide noodles among warmed plates. Lay veal on top of noodles, coat with sauce and garnish with parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-087 broadcast 11-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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