Veal Scaloppine With Mushroom Marsala Sauce
- 1/3 cup flour
- About 1 tsp. salt, divided
- About 1 tsp. black pepper, divided
- 1 teaspoon dried oregano
- 1 pound veal cutlets, pounded to about 1/4 in. thick
- 2 tablespoons olive oil
- 3 tablespoons butter
- 12 ounces mushrooms, sliced
- 3 tablespoons chopped garlic
- 2/3 cup sweet marsala wine
- 1/2 cup reduced-sodium beef broth
- 1/2 cup whipping cream
- 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.
- 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.
- 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.
- 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)