Veal Cutlets With Marsala Mushrooms

• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt, divided
• 1/4 teaspoon coarsely ground black pepper
• 1 pound (1/4-inch-thick) veal cutlets
• 1 tablespoon butter, divided
• 1 (4-ounce) package presliced gourmet mushrooms
• 2 garlic cloves, minced
• 1/4 cup low-salt beef broth
• 1/4 cup dry Marsala

1. Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture.
2. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1/2 of veal, and cook 2 minutes on each side or until browned. Transfer veal to a plate; keep warm. Repeat procedure with remaining butter and veal.
3. Add mushrooms, garlic, and remaining 1/4 teaspoon salt to pan; cook 2 minutes, stirring frequently. Add broth and wine; simmer 3 minutes or until liquid is almost absorbed. Return veal to pan, and cook until heated. Serve immediately.

flour, salt, ground black pepper, veal cutlets, butter, gourmet mushrooms, garlic, lowsalt beef broth, marsala

Taken from www.myrecipes.com/recipe/veal-cutlets-with-marsala-mushrooms (may not work)