Veal Scaloppine Marsala

By kimrinaldi1

Ingredients

• 1 1/2 Lb. Veal Cutlets Pounded Thin
• 6 T Flour
• 1/2 t Salt
• 1/2 t Pepper
• 4 T Butter
• 2 T Olive Oil
• 1/2 lb mushrooms sliced
• 1 Small Sliced Onion
• 1 Clove Garlic cut in thirds
• 1/4 c grated parmesan cheese
• 1 Cup Chicken Broth
• 1/2 Cup Marsala Wine
• 1/4 Cup Tomato juice
• Pinches of Nutmeg Tarragon Basil

Preparation

Step 1

Dredge veal in a mixture of flour, salt and pepper, set aside. In electric fry pan, swish together 2 T butter and oil, sauté onion and garlic several minutes. Lightly brown meat on both sides, adding 1 T butter and remove; discard garlic. Add 1-tablespoon butter to pan, sauté mushrooms 5 minutes, add broth, wine, tomato juice and seasonings, reduce heat to 200-210 degrees, cover and cook 12 minutes. Return veal, adding a little more wine and tomato juice if needed; cover and cook 25 to 30 minutes, occasionally stirring. Sprinkle on cheese, turn off heat and let stand 10 minutes. You can garnish with fresh parsley. Serves 4.