- 2 pounds veal cutlets
- 1/4 cup all-purpose flour
- 1/2 teaspoon seasoning salt
- 1/2 cup butter
- 2 tablespoons olive oil
- 3/4 pound fresh mushrooms, quartered
- 1/4 cup Marsala wine
- Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
- In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
- In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
- Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.
03/15/2017
recipepes.com
veal marsala, recipe
PT15M
PT1H
5
455 calories
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