Veal Marsala

Veal Marsala

Makes 4
Prep 10 m
Cook 18 m

Ingredients

Directions

  1. 1 of 5 Place one cutlet on a sheet of parchment or waxed paper. Cover with a second sheet of paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets.
  2. 2 of 5 Toss flour, 1/2 teaspoon of the salt and the pepper on a sheet of parchment or waxed paper. Add one cutlet, turning to coat. Repeat with remaining cutlets. Reserve 2 teaspoons excess flour mixture.
  3. 3 of 5 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. 4 of 5 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. 5 of 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.
Nutrition Information for Veal Marsala
Servings Per Recipe: 4
Per Serving: 733 mg sodium, 3 g fiber, 585 kcal cal., 52 g carb., 46 g pro., 21 g Fat, total, 8 g sat. fat, 214 mg chol.
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Printed from FamilyCircle.com 11/17/2018