Jun 062016

As most of you who follow me know that I am Italian. I don’t think I have ever met an Italian dish that I don’t like. Here is a classic Italian dish that you will find on most menus.

2 tablespoons Olive Oil

1 pound Veal medallions, pounded thin

1 cup All-purpose Flour

Creole Seasoning to taste

1 large Shallot, minced

1 pound fresh Mushrooms, sliced

1 cup dry Marsala wine

1 clove Garlic, minced

2 cups Chicken Stock

1 cup Beef Stock

2 tablespoons Butter

Preheat oven to 250 degrees.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions with flour, and season with Creole seasoning. Cook in the heated skillet about 2 1/2 minutes per side. Remove from skillet, place in a baking dish covered with foil, and keep warm in the oven until ready to serve. Heat the remaining olive oil in the skillet over medium-low heat. Saute the shallots and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium-high and stir in the Marsala and garlic. Cook and stir until thickened. Mix the stocks into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in butter until melted. Serve over the veal.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.