Veal Scaloppine With Wild Mushrooms And Marsala - cooking recipe

Ingredients

12 None thin veal cutlets (2 oz each)
1/3 cup extra virgin olive oil
1 clove garlic, chopped
2 small zucchini, cut into 1/4-inch dice
5 oz wild mushrooms, quartered
8 oz cherry tomatoes, quartered
1/3 cup pitted green olives, sliced
6 slices pancetta, halved lengthwise
1/3 cup olive oil
3/4 cup flour
3/4 cup marsala wine
3 tbsp lemon juice
1/3 cup heavy cream
4 tbsp (1/2 stick) butter, diced
None None Roasted baby potatoes, to serve

Preparation

Preheat the oven to 325\u00b0F. Place veal cutlets between two sheets of plastic wrap and pound gently with a meat mallet until 1/8-inch thick.
Heat extra virgin olive oil in a large skillet on high heat. Cook garlic 30 seconds. Add zucchini; cook for 2 mins. Add mushrooms; cook for a further 1-2 mins. Remove from heat. Stir in tomatoes and olives; season to taste. Divide among 4 serving plates; keep warm.
Place pancetta on a parchment paper-lined baking pan. Cook in oven for 5-6 mins or until crispy. Set aside.
Season veal cutlets, then dust both sides with flour, shaking off excess. Cook veal in 2 batches. Heat half the olive oil in a large skillet on high heat. Cook veal for 1 min on each side. Deglaze pan with half the marsala. Add half each of the lemon juice and cream; bring to a boil. Divide veal among 2 of the serving plates. Remove pan from heat. Swirl in half the butter. Spoon sauce over veal; keep warm. Repeat process with remaining veal.
To serve, add crispy pancetta and roast potatoes (if using) to the serving plates.