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Veal Marsala

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Preparation info
  • 4

    portions
    • Difficulty

      Medium

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Veal scaloppine luxuriously sautéed with mushrooms and Marsala. A garnish of herbs and a good grinding of black pepper make it perfect.

Ingredients

  • 4 boneless veal cutlets (approximately 5 ounces each)
  • ½ cup unbleached all-purpose flour
  • 2 tablespoons<

Method

  1. Lay the veal between two pieces of waxed paper, and flatten each cutlet with the flat end of a meat pounder until thin. Dredge lightly with the flour.
  2. Melt the butter in a skillet, add the mushrooms, and sauté over medium heat until nicely browned, 15 minutes. Remove the mushrooms from the skillet and set them aside.
  3. Add the olive oil to the skillet a

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