Thinly slice 12 veal scallopini and pound each piece with a mallet. Dust with flour. Heat 1.5 Tbsp butter and 1 tsp olive oil on low in a skillet. When hot, add the dusted scallopini and sear each side 5 minutes. Remove and set aside. In another skillet, melt 1 Tbsp butter and 1 Tbsp olive oil on medium. Sauté 1 cup crimini mushrooms, sliced, to a golden brown. Add the veal, 1/4 cup marsala wine, salt & pepper to taste and allow to evaporate. Finish with 3 Tbsp whipping cream, slowly bring to a boil and serve. Serve with sauce over veal and garnish with chopped parsley.
Chef Lauretta Coccaro, La Bussola, 1451 Ellis Street, Kelowna, 250-763-3110. Lauretta’s cooking is rooted in family recipes from the village of Vallle dell’Angelo, in Italy.