Veal Marsala Recipe

• 1 pound veal cutlets
• 1 tbsp. olive or possibly vegetable oil
• 1/2 c. minced onion
• 1 tbsp. finely minced parsley
• 1/8 teaspoon pepper
• 1/4 c. marsala
• Cherry tomatoes, sliced in half for garnish (optional)
• 2 tbsp. butter
• 1/2 c. sliced mushrooms
• 1 clove garlic, chopped
• 1/4 teaspoon salt
• 1/4 c. beef broth

1. Place each veal cutlet between two sheets of waxed paper.
2. With meat mallet or possibly rolling pin, lb.
3. the veal cutlets till 1/4 inch thick.
4. Set aside.
5. In large skillet, heat butter and oil over medium high heat.
6. Add in veal cutlets; cook in warm butter and oil, 1-2 min on each side or possibly till veal cutlet is tender and lightly browned.
7. Remove cutlets to serving platter.
8. Cover with aluminum foil and keep hot.
9. Meanwhile, add in sliced mushrooms, minced onion, garlic, parsley, salt and pepper to skillet.
10. Cook the vegetables, stirring 5 min or possibly till soft.
11. Gradually add in beef broth and marsala.
12. Bring liquid to a boil.
13. Cook, stirring, 2-3 min.
14. Pour sauce over veal.
15. Garnish with cherry tomatoes, if you like.

veal cutlets, olive, onion, parsley, pepper, marsala, tomatoes, butter, mushrooms, clove garlic, salt, beef broth

Taken from cookeatshare.com/recipes/veal-marsala-21304 (may not work)