Veal Scaloppini with Morel Mushrooms

By edriemartin

Ingredients

• 6 slices of veal cutlets, about 1 pound
• 1/2 cup of flour
• 1/2 of a cup of chopped green onions
• 2 cloves of garlic chopped
• 1/2 cup of chopped parsley
• 3/4 of a cup of small dried morel mushrooms reconstituted
• 1/2 cup of Marsala wine
• 1/2 cup of chicken broth
• 3/4 cup of heavy whipping cream
• 2 Tbls of butter
• 2 Tbls of extra virgin olive oil
• 1/4 tsp of salt
• 1/4 tsp of fresh ground black pepper

Details

Servings 1
Adapted from great-chicago-italian-recipes.com

Preparation

Step 1

Place the veal between two sheets of wax paper and pound thin with a mallet.

Place 1 Tbls of butter and 1 Tbls of oil in a large skillet and sauté veal 2 minutes on each side.

Add the other tablespoon of oil and butter to the skillet and sauté garlic and onions for I minute.

Add mushrooms and sauté another minute.

Add wine and chicken broth and bring to boil and reduce liquid to about half.

Stir in whipping cream.