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Veal Marsala recipe (Meat)

Yield: 6 servings

2 lb veal cutlets
¼ cups all-purpose flour
½ teaspoons seasoning salt
½ cups butter
2 tablespoons olive oil
¾ lb fresh mushrooms, quartered
¼ cups Marsala wine

Posted by RiVD on Feb 12, 2008


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

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