Veal Scaloppine With Grapes And Mushrooms

• 1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 2 tablespoons unsalted butter
• 4 tablespoons olive oil
• 1 lb button mushroom, wiped clean and quartered
• 1 large onion, sliced
• 2 garlic cloves, sliced
• 2 cups beef stock
• 1/2 cup marsala wine or 1/2 cup sherry wine
• 1 cup red seedless grapes, cut in 1/2

1. Season veal with salt and pepper.
2. Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
3. In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
4. Remove from pan and keep warm.
5. Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
6. Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
7. Add beef stock, bring to boil and simmer 2 to 3 minutes.
8. Return meat and any accumulated juices to the pan.
9. Reheat 1 to 2 minutes.
10. Toss in the grapes just to coat.
11. Serve veal topped with sauce and mushrooms and grapes.

veal cutlets, salt, pepper, flour, garlic, italian seasoning, unsalted butter, olive oil, button mushroom, onion, garlic, beef stock, marsala wine, red seedless grapes

Taken from www.food.com/recipe/veal-scaloppine-with-grapes-and-mushrooms-219234 (may not work)