Veal Scaloppine with Mushroom Marsala Sauce

Ingredients

• Eggs - Free Range 700g

  Brand: Manning Valley

  1 Egg or 50g

• Almond Meal

  Brand: Lucky

  ⅓ Cup or 34g

• Dried Oregano Leaves

  Brand: Masterfoods

  1 Tsp or 1g

• Celtic Sea Salt (Grey)

  Lower salty taste & sodium. High in trace elements

  ½ Tsp or 3g

• Black Pepper - Coarse Milled

  Brand: McKenzie

  2 Tsp or 5g

• Veal Escalope

  Thin-cut Veal

  4 Veal Escalope or 480g

• Rice Bran Oil

  Brand: Harvest

  2 Tbsp or 15g

• Organic Butter (Salted)

  Brand: Mainland

  4 Tbsp or 57g

• Portabello Mushrooms

  4 Portabello Mushroom or 352g

• Fresh Garlic Cloves

  1 Clove = 1 1/2 Tsp minced

  6 Clove or 18g

• Marsala Wine

  Brand: Pellegrino

  ⅔ Cup, metric or 159g

• Chicken Bone Broth

  Brand: The Goods

  ½ Cup or 127g

• Thickened Cream

  Brand: Bulla

  ½ Cup or 122g

Directions

1. On a dinner plate, combine the almond meal, oregano, salt and pepper by whisking with a fork held flat. Set aside. Whisk the egg in a small bowl.
2. Dip each slice of veal in the whisked egg, then dredge the veal in the almond meal mixture and set aside on another plate. Retain the remaining almond meal.
3. Heat the rice bran oil and 1 tablespoon of butter in a large frying pan over medium heat. Cook the veal in two batches. Fry each piece of veal for 4 minutes on both sides.
4. Add 1 more tablespoon of butter to the pan to cooking the final two pieces of veal. Transfer the lightly-browned veal to a plate and set aside. Increase the heat to medium-high.
5. In the same pan, melt 2 more tablespoons of butter over medium-high heat, then add the mushrooms and garlic and sauté for 5 to 6 minutes.
6. Add the marsala and chicken broth and bring to a near-boil. Cook over high heat for 5 minutes or until the marsala has reduced to a thicker viscosity.
7. Remove from the heat and thoroughly stir in the cream. Add salt and pepper to taste.
8. Briefly return to a near-boil then immediately pour the marsala cream sauce evenly over the veal escalopes. Serve with vegetables or salad to the side. Enjoy!

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