Veal Marsala

By McLean

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 lbs. veal cutlets
• 1/4 cup butter, melted and divided
• 3 tablespoons olive oil, divided
• 1/2 cup dry Marsala
• 1/2 cup beef broth, divided
• 1 clove minced garlic
• 1 teaspoon snipped parsley
• 1 (4 1/2 oz.) can sliced mushrooms, drained (or sauteed fresh mushrooms)

Details

Servings 4

Preparation

Step 1

Combine flour, salt and pepper. Dredge veal in flour mixture.

Brown half of veal in 1 tablespoon melted butter and 1 1/2 tablespoon oil in a large skillet over medium-high heat. Transfer veal to a serving platter. Repeat procedure with remaining veal, adding 1 tablespoon melted butter and 1 1/2 tablespoon oil.

Saute garlic (may need to add butter). Add Marsala and 1/4 cup broth to skillet; cook 1 minute, stirring constantly. Return veal to skillet; cover, reduce heat and simmer for 10 minutes. Transfer to platter.

Add remaining 1/4 cup broth to skillet; cook 1 minute, stirring constantly. At this point you may add mushrooms and parsley. Remove from heat; stir in remaining 2 tablespoons butter. Drizzle Marsala sauce over veal.

NOTE:
Mashed potatoes on the side complement the veal and soak up the Marsala sauce at the same time.