Veal Marsala

By Tbird

Ingredients

• 1 lb. veal cutlets
• 1 T olive or vegetable oil
• 1/2 c chopped onion
• 1 T finely chopped parsley
• 1/8 t pepper
• 1/4 c marsala wine
• 2 T butter
• 1/2 lb. sliced mushrooms
• 1 clove garlic, minced
• 1/4 t salt
• 1/4 c beef broth

Preparation

Step 1

Place each veal cutlet between two sheets of waxed paper. With meat mallet or rolling pin, pound the veal cutlets until 1/4 " thick. Set aside.

In large skillet, heat butter and oil over medium high heat. Add veal cutlets; cook in hot butter and oil, 1-2 minutes on each side or until veal cutlet is tender and lightly browned. Remove cutlets to serving platter. Cover with aluminum foil and keep warm.

Meanwhile, add sliced mushrooms, chopped onion, garlic, parsley, salt & pepper to skillet. Cook the vegetables, stirring 5 minutes or until soft. Gradually add beef broth and marsala. Bring liquid to a boil. Cook, stirring, 2-3 minutes. Pour sauce over veal.