Serves: 4
Total Calories: 210
1 In a large skillet, melt 2 tablespoon of the butter with 1 tablespoon of the oil over medium heat. Add the mushrooms and salt and pepper to taste. Cook, stirring often, until the mushrooms are tender and browned, about 15 minutes. Transfer the mushrooms to a plate.
2 On a piece of wax paper, stir together the flour and salt and pepper to taste. To the skillet, add the remaining 1 tablespoon each of butter and oil. When the butter is melted, quickly dip the cutlets in the flour and shake off the excess. Add half the veal pieces to the pan and cook until browned on one side, 3 to 4 minutes. Turn the veal with tongs and cook until browned, about 3 minutes. Transfer the meat to a serving dish and keep warm. Repeat with the remaining veal.
3 Add the Marsala to the skillet. Cook, stirring with a wooden spoon, until the sauce is slightly syrupy, about 2 minutes.
4 Return the veal and mushrooms to the pan. Cook, turning the veal in the sauce to coat, until heated through, about 1 minute. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Veal with Marsala and Mushrooms recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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