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Post by marlaoh on Sept 18, 2002 6:17:41 GMT -6
Veal Marsala 2 pounds veal cutlets 1/4 cup all-purpose flour 1/2 teaspoon seasoning salt 1/2 cup butter 2 tablespoons olive oil 3/4 pound fresh mushrooms, quartered 1/4 cup Marsala wine 1 Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion. 2 In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack. 3 In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes. 4 Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately. Makes 6 servings
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