Veal Scallopini Marsala
- 4 veal cutlets (about 1 lb.)
- salt/pepper
- flour
- 3 Tbsp. butter or margarine
- 1/2 c. Holland House Marsala cooking wine
- 1/2 lb. sliced mushrooms
- chopped fresh parsley
- 1 garlic clove, crushed
- 1 Tbsp. butter or margarine
- Place cutlets between waxed paper or foil and pound with side of cleaver until they are about 1/8-inch thick.
- Salt and pepper to taste and dredge in flour.
- Melt butter or margarine in skillet and brown garlic.
- Add veal, cooking over medium heat until brown. Remove veal to shallow baking pan.
- Add butter or margarine to skillet and brown mushrooms.
- Add Marsala and bring to a boil. Simmer approximately 2 minutes to blend flavors.
- Pour wine-mushroom sauce over veal.
- Cover pan and bake approximately 20 minutes at 350u0b0.
- Garnish with parsley.
veal cutlets, salt, flour, butter, wine, mushrooms, fresh parsley, garlic, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=927690 (may not work)