Veal Marsala with Jumbo Prawns

You will need (serves 4)

8 veal cutlets (about 3 ounces each - tenderized)
12 jumbo prawns (peeled)
2 large shallots (chopped very fine)
4 large garlic cloves (chopped)
1/3 cup of fresh flat leaf parsley (chopped)
1 fresh rosemary sprig (leaves removed and chopped)
Assorted mushrooms (about 3 handfuls) (sliced)
2/3 cup sweet Marsala
3/4 cup of chicken broth
All purpose flour
4 tbsp unsalted butter
Salt and pepper to taste
EVOO

Sprinkle the veal with salt and pepper and then dip them in flour for a very light coating on both sides.  Heat up a drop of EVOO in a pan and melt 1 tbsp of butter into it at medium-high heat.  Add your veal cutlets in batches and cook them until they have a light golden crusting (just over 1 minute on each side).  Place your veal on a plate and set aside

In a seperate pan, heat 1 tbsp of butter and cook your prawns just until they turn pink (do not overcook) - set aside.

In the same skillet you used for your veal, add in your shallots, garlic and parsley and cook until the shallots are slightly opaque (about 45 seconds).  Next, add in your mushrooms, rosemary and 1 tbsp of butter. Once your mushrooms are tender (about 2 minutes), season with a pinch of salt and then add in your Marsala and let it reduce for 2 minutes.  Add your broth and let reduce for another 5 minutes.  Add in 1 tbsp of flour to thicken the sauce and then return your veal back to the pan also adding in your cooked prawns.  Keep the veal and prawns cooking JUST until they are heated through (be sure to turn them) and then stir the final tbsp of butter into the mixture.  Season with some salt and pepper to taste and serve with some extra sauce over each dish!

Best way to serve?

Put your veal on top of a small pile of mushroom risotto (refer to previous blog for recipe) and place 3 prawns per plate.

Happy Cooking!

xo Chef Natty