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Veal Marsala

By: Christine

"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."

Rate/Review | Read Reviews (61)

What to Drink?
	pinot noir
	Negroni Cocktail I

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

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.