Veal Marsala
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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
Directions
- 1. 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.
- 2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
- 3. 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.
- 4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.
Nutrition Facts
serving: 6 servings
calories: 360.2 kcal
carbohydrates: 14.3 g
protein: 20.6 g
saturated fat: 11.4 g
cholesterol: 115.4 mg
sodium: 489.6 mg
fiber: 0.9 g
sugar: 1.5 g
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