Veal Marsalla Scaloppine Recipe

• 1 1/2 to 2 pound veal cutlet
• 2 tbsp. flour
• 1 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic
• 1/4 c. butter
• 2 tbsp. extra virgin olive oil (or possibly Mazola)
• 1/2 pound mushrooms, thinly sliced
• 1/2 c. water
• 1 c. Marsala wine (sherry may be used)

1. Cut veal into approximatley 4 inch pcs.
2. Lb.
3. veal between wax paper, very thin.
4. Sprinkle lightly with mix of flour, 1/2 tsp.
5. salt and the pepper.
6. Brown garlic in 3 Tbsp.
7. butter and the oil.
8. Remove garlic.
9. Add in cutlets to warm fat and cook quickly till browned on all sides.
10. Place cutlets in a shallow baking dish.
11. Heat remaining butter in skillet.
12. Add in mushrooms and saute/fry till golden brown.
13. Add in water, salt and wine, scraping bottom and sides of pan.
14. Bring to a boil and simmer to blend flavors about 2 min.
15. Pour mushroom sauce over veal.
16. Cover and bake in moderate 350 degree oven for 30 min.
17. Baste once.
18. Makes 8 servings.
19. This can be made with skinned chicken breasts.

veal cutlet, flour, salt, pepper, clove garlic, butter, extra virgin olive oil, mushrooms, water, marsala wine

Taken from cookeatshare.com/recipes/veal-marsalla-scaloppine-21480 (may not work)