Veal Marsala Good Recipes

Sunday, June 2, 2019

Veal Marsala

"This recipe requires mushrooms and Marsala wine. Stir in some tablespoons of cream earlier than serving, if favored. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for half-hour. Garnish with cherry tomatoes and parsley."

Ingredients :

2 pounds veal cutlets
1/4 cup all-motive flour
1/2 teaspoon seasoning salt
half cup butter
2 tablespoons olive oil
three/four pound sparkling mushrooms, quartered
1/four cup Marsala wine

Instructions :

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

Place meat on a solid, level floor, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, the use of a glancing motion.
In shallow dish, integrate flour and seasoning salt. Dredge cutlets in flour aggregate, and allow relaxation 15 minutes on cord rack.
In a big skillet over medium-high warmth, soften butter with oil. Cook floured cutlets on each facets till brown. Introduce mushrooms, lessen heat to low, cowl and cook dinner 10 minutes.
Pour in Marsala and simmer 5 minutes more, until veal is soft and sauce is warm. Serve straight away.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, prepare dinner it lightly, and make smooth-up simpler.

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