Veal Scaloppine

• 6 boneless veal cutlets (4 ounces each)
• salt and pepper
• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons salad oil
• 1 (3 ounce) can sliced mushrooms
• 1/2 cup sweet marsala wine or 1/2 cup golden sherry wine
• 1/2 cup beef broth
• 2 tablespoons butter

1. Pound meat until 1/4 inch thick.
2. Season with salt and pepper; coat with flour.
3. Melt 2 tablespoons butter with oil in large skillet; brown cutlets, 3 to 4 minutes on each side; remove meat.
4. Pour all but 1 tablespoon of fat from skillet.
5. Add mushrooms, wine and 1/4 cup of the broth to fat in skillet.
6. Heat to boiling; boil 1 to 2 minutes, scraping bottom of skillet with spoon or spatula to remove brown particles.
7. Return meat to skillet; heat to boiling.
8. Cover; reduce heat and simmer about 30 minutes.
9. Baste meat twice with liquid.
10. Place meat on warm platter.
11. Add remaining broth to skillet; heat to boiling.
12. Boil and stir until liquid is of a syrup consistency.
13. Stir in 2 tablespoons butter until melted; pour sauce over meat.

veal cutlets, salt, allpurpose, butter, salad oil, mushrooms, sweet marsala wine, beef broth, butter

Taken from www.food.com/recipe/veal-scaloppine-59765 (may not work)