Porcini-Marsala Pan Sauce
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Appears in Cook's Illustrated May/June 2006
This sauce is excellent with veal scaloppini.
WHY THIS RECIPE WORKS
When developing our veal scaloppini recipe, we discovered that a decidedly unglamorous product, Adolph's Tenderizer, turned reasonably priced supermarket cutlets into cutlets every bit as tender as those found in restaurants. But cooking th...