Veal Marsala recipe
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- 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
Nutrition Info
- 360.2 caloriescarbohydrate: 14.3 gcholesterol: 115.4 mgfat: 24.3 gfiber: 0.9 gprotein: 20.6 gsaturatedFat: 11.4 gservingSize: -sodium: 489.6 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Veal Marsala
Directions
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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.