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.

Step: 1

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.

Step: 2

In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.

Step: 3

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.

Step: 4

Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Per Serving: 360 calories; protein 20.6g; carbohydrates 14.3g; fat 24.3g; cholesterol 115.4mg; sodium 489.6mg.

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