Veal Marsala (With Onion And Mushrooms)
- 1 1/2 lbs veal cutlets, about 8 small cutlets
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided into 3 tbsps
- 1 small onion, chopped
- 10 ounces white mushrooms, cleaned, sliced
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- Place one cutlet on a sheet of waxed paper and cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets.
- Toss flour, 1/2 teaspoons of the salt and the pepper on a sheet of waxed paper (I like to use a shallow bowl) and dredge each piece in the flour.
- Reserve 2 teaspoons of the flour mixture.
- Heat oil and 1 tablespoons of the butter in a large skillet over medium-high heat just until sizzling.
- Add half the amount of cutlets and brown about 1 minute per side.
- Transfer browned cutlets to a plate and keep warm. Repeat with remaining batch of cutlets, adding an additional tablespoons of butter.
- Reduce heat to medium and add remaining tablespoons of butter and stir in onions and cook 3 minutes.
- Add sliced mushrooms; cook another 3 minutes, stirring.
- Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add Marsala wine and chicken broth and bring to a simmer, stirring up browned bits from bottom of pan.
- Add cutlets back to the pan and season with remaining 1/4 teaspoon of salt and cook covered for 3 minutes, until sauce is slightly thickened.
- Serve over warm egg noodles.
veal cutlets, flour, salt, black pepper, olive oil, unsalted butter, onion, white mushrooms, marsala wine, chicken broth
Taken from www.food.com/recipe/veal-marsala-with-onion-and-mushrooms-222780 (may not work)