Marsala Escalope with Porcini Mushrooms and Juniper

A delicious mushroom dish for any occasion!

Soak the mushrooms covered with warm water for at least fifteen minutes, but preferably longer. Drain and squeeze a little bit.

Preheat the oven to 80 °C. Warm up a plate.

Gently flatten the veal cutlets between cling film with a rolling pin. Next, brush with the balsamic vinegar and season with freshly ground pepper from the mill. Set aside.

Remove the skin from the garlic and finely slice. Crush the juniper berries with the blade of a large knife.

In a frying pan, heat the olive oil. Season the veal cutlets lightly with salt and sear heartily for a good minute on the first side, then turn to the other side and sear for just another half minute. Remove from the frying pan, place in the preheated plate and cook in the stove at 80 °C for fifteen to twenty minutes.

Sauté the mushrooms, juniper berries, garlic and rosemary sprigs in the pan. Extinguish with Marsala and white wine and cook for a third. Add the butter and season the sauce with salt, pepper and the juice of a lemon. Pour over the cutlets. Serve immediately.

Serve with pasta and vegetables such as spinach or steamed tomatoes.

Related Recipes:

Veal Escalope From the OvenFor the veal cutlets from the oven, lay out the veal cutlets and top each with a piece of bacon. Add a little... Natural CutletFor the natural cutlets, pound the cutlets until tender (preferably between strong cling film) and, if... Veal Escalope with Vegetables and MushroomsFor the veal escalopes with vegetables and mushrooms, preheat the oven to 160 degrees convection. Season the... Veal Escalope in Leek SauceFor veal escalopes in leek sauce, chop onion, garlic and herbs, cut leek into rings. Season the veal escalopes... Chili Turkey Escalope on ArugulaGarlic paste: remove the skin from the cloves of a garlic bulb, cut into coarse pieces, place in a blender jar... Veal Escalope with Mushrooms, Herb Sauce and PastaA delicious mushroom dish for any occasion! For the Schwammerlfuelle clean the mushrooms and cut them into... Veal Escalope with Pea Vegetables and Lime ButterClean, rinse and cut the snow peas in half diagonally. Peel and clean the carrots, cut them in half lengthwise... Matie Salad in Juniper SauceFor the matie salad in juniper sauce, cut the spring onions into 2 cm pieces. Quarter the apples, core them... Veal Escalope Stuffed with ApplesTry this delicious pasta dish: Remove the skin from the apple, quarter it and cut it into fine slices. Put... Veal Escalope with Sage ButterClean, rinse and peel the carrots. Blanch in salted water in a saucepan for 2 min and drain. Set aside. Cut...