s VEAL MARSALA ***
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s VEAL MARSALA ***
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Ingredients
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Instructions Instructions: *** 1-19-09 good *** 4 servings Prep: 10 minutes. Cook: 18 minutes. Ingredients * 8 small veal cutlets (about 1-1/2 pounds total) * 1/3 cup all-purpose flour * 3/4 teaspoon salt * 1/4 teaspoon black pepper * 2 tablespoons olive oil * 3 tablespoons unsalted butter * 1 small onion, chopped * 1 package (10 ounces) white mushrooms, cleaned and sliced * 1/2 cup marsala wine * 1/2 cup chicken broth * Warm, cooked egg noodles Directions 1. Place one cutlet on a sheet of waxed paper. Cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets. 2. Toss flour, 1/2 teaspoon of the salt and the pepper on a sheet of waxed paper. Add one cutlet, turning to coat. Repeat with remaining cutlets. Reserve 2 teaspoons excess flour mixture. 3. Heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat just until sizzling. Add half of the cutlets and brown about 1 minute per side. Transfer cutlets to a plate; keep warm. Repeat with remaining cutlets, adding an additional tablespoon butter. 4. Reduce heat to medium and add remaining tablespoon butter. Stir in onions and cook 3 minutes. Add sliced mushrooms; cook another 3 minutes, stirring. Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add marsala and chicken broth. Bring to a simmer, stirring up browned bits from bottom of pan. 5. Add cutlets back to pan. Season with remaining 1/4 teaspoon salt. Cook, covered, 3 minutes, until sauce is slightly thickened. Serve over warm egg noodles. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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