Ingredients
- 1 pound veal cutlets, cut 1/8” to 1/4” thick
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons unsalted butter
Sauce
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, thinly sliced (about 2 cups)
- 1 large clove garlic, minced
- 1/2 cup dry Marsala wine
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon salt
Preparation
- Pound veal cutlets to 1/8” thickness, if necessary. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet.
- Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
- Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately.
Source: VealMadeEasy.com
