8 veal sliced cutlets (2 per person)
1 teaspoon salt
1 pepper
1/3 cup flour
2 tablespoons unsalted butter
2 tablespoons extra olive oil
8 ounces mushrooms sliced thin and washed
1/2 cup Marsala
Pound the slices of veal to about 1/4 inch thick. On a plate, mix the salt and pepper into the flour and set to one side.
Heat a large skillet with 1/2 of the butter and 1/2 teaspoon of oil, add in sliced mushrooms if using and cook about 10 minutes until soft and lightly golden brown, transfer to plate and put to aside.
Add in the remaining tablespoon of butter and oil in the pan and return to medium high heat.
Dip the veal into the flour on both sides and place in skillet.
Saute 2 minutes on each side until just lightly browned, remove to plate with mushroom.
Pour in the Marsala wine allowing it to simmer into a rich sauce, add in mushrooms and veal simmering low heat. If you do not like your sauce too thick add more Marsala. Serve warm.
1 teaspoon salt
1 pepper
1/3 cup flour
2 tablespoons unsalted butter
2 tablespoons extra olive oil
8 ounces mushrooms sliced thin and washed
1/2 cup Marsala
Pound the slices of veal to about 1/4 inch thick. On a plate, mix the salt and pepper into the flour and set to one side.
Heat a large skillet with 1/2 of the butter and 1/2 teaspoon of oil, add in sliced mushrooms if using and cook about 10 minutes until soft and lightly golden brown, transfer to plate and put to aside.
Add in the remaining tablespoon of butter and oil in the pan and return to medium high heat.
Dip the veal into the flour on both sides and place in skillet.
Saute 2 minutes on each side until just lightly browned, remove to plate with mushroom.
Pour in the Marsala wine allowing it to simmer into a rich sauce, add in mushrooms and veal simmering low heat. If you do not like your sauce too thick add more Marsala. Serve warm.
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