Veal Scaloppini with Fresh Morels and Marsala
While veal is a popular meat to serve with this dish, some people prefer to substitute chicken or low fat turkey breasts. They're less expensive and leaner. The word "scaloppini" is a reference to the way in which the meat is sliced - very thin and across the grain so that it'll be extra tender. The wild leeks,or Ramps, have an extra "edge" which goes nicely with this mild dish.
In a large skillet, sauté the mushrooms and ramps in 2 teaspoons of butter for about 4 minutes or until they're wilted and tender. Remove from the skillet and set aside.
Rinse the veal and pat it dry. Cut it into 2 serving size pieces, placing one piece between 2 sheets of plastic wrap. Working from the center to the edges, pound with a meat mallet until they're only about 1/8 inch thick. Repeat with the remaining piece.
Sprinkle the meat with salt and pepper, and in the same skillet cook the veal in 2 teaspoons of melted butter over medium-high heat. This should take only about 1 minute per side. Do not overcook or they will toughen very quickly. Transfer to dinner plates and keep warm.
Add the Marsala and the chicken broth to the pan drippings and bring to a boil. Continue cooking for about 1 minute, scraping up the mushroom bits from the sides of the pan. Now return the mushrooms to the skillet. Add the snipped parsley and heat through.
Spoon the mushroom mixture over the veal and serve immediately.