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Marsala Veal Cutlets

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Italian
Marsala Veal Cutlets
Ingredients
  • 2 pounds veal cutlets
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon seasoning salt
  • 1/2 cup butter
  • 2 tablespoons olive oil
  • 3/4 pound fresh mushrooms, quartered
  • 1/4 cup Marsala wine
Instructions
1
Place the veal cutlets between two sheets of heavy plastic wrap on a stable, flat surface. Use a meat mallet to firmly pound the veal to an even 1/4-inch thickness, ensuring uniformity throughout.
2
Next, mix together the flour and seasoning salt in a shallow dish; then, coat each veal cutlet evenly with the flour mixture. Allow the coated veal to rest on a wire rack for 15 minutes, allowing the coating to set.
3
In a large skillet, melt the butter and oil over medium-high heat. Once hot, add the floured veal cutlets to the skillet and cook until they develop a golden brown color on both sides, approximately 1 1/2 minutes per side.
4
Subsequently, add sliced mushrooms to the skillet and reduce the heat to a low simmer. Cover the skillet with a lid and let the mushrooms cook until tender, taking around 8 to 10 minutes.
5
After that, pour in the Marsala wine and continue to simmer until the veal is tender and the sauce has reached a hot, bubbly state, approximately 5 minutes more. Finally, serve the dish immediately.