Veal Scaloppine With Mushroom Marsala Sauce

  1. In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
  2. Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.
  3. In the same pan, melt butter, then add mushrooms and garlic; saute 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sauteed spinach and mashed potatoes.
  4. Note: Nutritional analysis is per serving.

flour, salt, black pepper, oregano, veal cutlets, olive oil, butter, mushrooms, garlic, sweet marsala, beef broth, whipping cream

Taken from www.myrecipes.com/recipe/veal-scaloppine-with-mushroom-marsala-sauce (may not work)

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