Veal Marsala


- 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
- ½ cup Marsala wine


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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