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Ingredients
- 4 veal cutlets, pounded thin
- Flour for dredging
- 1/4 cup olive oil
- 1/2 pound white mushrooms, sliced
- 1 tablespoon butter
- 6 ounces sweet Marsala wine
- Salt and pepper to taste
- 4 sprigs parsley
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
Dredge the veal cutlets in the flour.
In a large frying pan, over medium heat, sauté the cutlets until golden bar own on both sides, about 3 minutes per side. Remove from the pan and keep warm.
Add the mushrooms to the pan and cook until they are tender, 4 to 5 minutes. Remove from the pan.
Pour the oil from the pan. Add the butter. when the butter has melted, return the veal and mushrooms to the pan along with the Marsala and cook, over medium heat, until the liquids are reduced by half, 3 to 4 minutes. Salt and pepper to taste. Garnish with the parsley and serve immediately.
Best with rice.
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