Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
White Chicken Stock:
- 2 chicken carcasses
- 1 onion, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 2 bay leaves
- 1 teaspoon (5 ml) peppercorns
- 1 clove
- ½ bunch parsley, stems
- 2 sprigs thyme
Veal Marsala:
- 4 veal scallopini
- 1 cup (240 ml) flour
- Salt and pepper
- 3 tablespoons (45 ml) clarified butter
- 1 sprig rosemary
- 3 cups (310 ml) sliced cremini mushrooms
- 3 cloves garlic, minced
- ½ onion, small dice
- 2/3 cup (160 ml) amber semi-sweet marsala wine
- 2 cups (470 ml) White Chicken Stock
- (OPTIONAL: Pasta, such as fettucine, to serve)
Method:
For the White Chicken Stock:
In a large stock pot over high heat, cover the chicken carcasses with plenty of water and bring to a simmer.
Reduce heat and continue cooking, skimming from time to time, for about 1 hour.
Add the onions, celery, and carrots. Make a sachet with cheesecloth for the bay leaves, peppercorns, thyme, and parsley and add to the broth. Continue to simmer for another hour.
Remove from heat and cool slightly, strain the mixture through a fine sieve, reserving the liquid and discarding the solids.
Cool completely at room temperature, then refrigerate until the fat is solid.
Lift the solid fat from the surface of the stock and pour into another container, making sure to leave behind any sediment that has settled to the base of the first container.
Reserve 2 cups (470 ml) of the white stock for the Chicken Marsala (follows) and any extra for another recipe(s).
For the Veal Marsala:
Prepare the veal: on a clean work surface with plenty of space, lay out a large square of plastic wrap or parchment paper. One at a time, lay over one of the breasts, then top with a second sheet of plastic or paper. Pound out the breast with a mallet or the back of a pan until evenly flat and thin, about 1/4 -inch (6 mm). Remove and repeat the process with the remaining breasts, stacking between layers of plastic or parchment to prevent them from sticking together.
Combine the flour with salt and pepper and lay out in a flat pan or a rimmed plate.
Heat the clarified butter in a large skillet over medium-high heat until shimmering.
Add the rosemary sprig to flavour the butter.
One at a time, brown the veal cutlets: lightly coat both sides of the cutlets with the seasoned flour, shaking off any excess. Lay into the clarified butter and sear, 1-2 minutes per side, until golden brown. Set aside and reserve. Reserve the pan with any excess butter and toasted flour – this will help flavour and the thicken the finished sauce.
Add the mushrooms to the reserved cooking butter and cook for 2-3 minutes, until the mushrooms are starting to brown.
Add the onion and garlic with a bit more salt to help it sweat. Sauté for 1-2 minutes, until translucent.
Add the marsala wine and boil vigorously until completely reduced.
Add the chicken stock and reduce completely again, until a sauce has formed.
In the last minute, return the cutlets to the skillet to warm through in the sauce.
Remove and discard the rosemary sprig.
Serve immediately as a main, over pasta if desired.
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