Lightly floured veal cutlets sautéed and served with a pan sauce made with Marsala wine, mushrooms and tomato.
Ingredients
INGREDIENTS
All Purpose Flour
black pepper
Chopped fresh parsley
Dry Marsala wine
garlic cloves
olive oil
onion
reduced sodium beef broth
Roma tomatoes
Salt
thinly sliced veal leg cutlets
unsalted butter
white mushrooms
Directions
DIRECTIONS
Preheat the oven to 200°F.
Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread the flour on a large plate and dredge the cutlets on both sides, shaking off excess.
Heat 2 tablespoons of the oil in a 14-inch nonstick skillet over medium-high heat. Add half of the veal to the skillet and cook 1 1/2 minutes per side until golden. Transfer to a large baking sheet pan. Heat 1 tablespoon of the remaining oil. Add the remaining veal and cook 1 1/2 minutes per side
Return the skillet to the stove and heat the remaining 2 tablespoons oil. Add the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms give off their liquid and start to brown, about 5-6 minutes. Add the onion and garlic
