Veal Marsala
- 8 paper thin veal cutlets
- 3/4 lb. fresh mushrooms
- 1/2 stick butter/1 Tbsp. oil
- 4 oz. Marsala wine
- 4 oz. chicken broth
- flour
- salt
- pepper
- parsley
- lemon slices for garnish
- In a hot frying or saute pan, melt the butter and oil until hot (do not burn).
- Dip veal, one piece at a time, in flour and place in hot pan.
- Saute each side until lightly browned (do not overcook).
- Remove from pan onto a platter until all pieces are done.
- Keeping the pan on high heat, toss in the sliced mushrooms. Cook until mushrooms start oozing their own juices.
- Sprinkle a tablespoon of flour over them and stir and cook a few minutes. Pour the chicken broth to deglaze the pan.
- Return the veal pieces to the pan with the mushrooms.
- Add salt, pepper and Marsala wine. Keep on high heat and watch the juices thicken.
- This will only take a minute or two.
fresh mushrooms, oil, marsala wine, chicken broth, flour, salt, pepper, parsley, lemon slices
Taken from www.cookbooks.com/Recipe-Details.aspx?id=312786 (may not work)