Description
This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.
Ingredients
- 2 pounds veal cutlets
- ¼ cup all-purpose flour
- ½ teaspoon seasoning salt
- ½ cup butter
- 2 tablespoons olive oil
- ¾ pound fresh mushrooms, quartered
- ¼ cup Marsala wine
Instructions
- Place veal between 2 sheets of heavy plastic on a solid
- level surface. Firmly pound veal with the smooth side of a meat mallet to a 1/4-inch thickness.
- Combine flour and seasoning salt in a shallow dish; dredge veal in flour mixture and let rest on a wire rack for 15 minutes.
- Melt butter and oil in a large skillet over medium-high heat. Add floured cutlets and cook until browned
- about 1 1/2 minutes on each side. Add mushrooms
- reduce heat to low
- cover
- and cook until tender
- about 8 to 10 minutes.
- Pour in Marsala and simmer until veal is tender and sauce is hot
- about 5 minutes more. Serve immediately.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6