Veal Marsala

Name: Veal Marsala
Yield: 4 portions
Ingredients: 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; 1 tablespoon olive oil; 1 cup Marsala wine; Salt and freshly ground black pepper, to taste; 4 boneless veal cutlets (approximately 5 ounces each); ½ cup unbleached all-purpose flour; 2 tablespoons unsalted butter; 2 cups thinly sliced cultivated mushrooms

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

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<

Main course

Method

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.
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.
Add the olive oil to the skillet a