Veal Marsala recipe

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Ingredients

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 calories
carbohydrate: 14.3 g
cholesterol: 115.4 mg
fat: 24.3 g
fiber: 0.9 g
protein: 20.6 g
saturatedFat: 11.4 g
servingSize: -
sodium: 489.6 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.

  3. 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.

  4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Recipe Yield

6 servings

Recipe Note

This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

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