Veal Marsala The Best Recipes

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Veal Marsala

"This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley."

Ingredients :

• 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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H

• 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.
• In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
• 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.
• Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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