The Marsala and gourmet mushrooms combine to create a rich, smoky topping for the mild-flavored veal.
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon coarsely ground black pepper
1 pound (1/4-inch-thick) veal cutlets
1 tablespoon butter, divided
1 (4-ounce) package presliced gourmet mushrooms
2 garlic cloves, minced
1/4 cup low-salt beef broth
1/4 cup dry Marsala
How to Make It
Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture.
Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1/2 of veal, and cook 2 minutes on each side or until browned. Transfer veal to a plate; keep warm. Repeat procedure with remaining butter and veal.
Add mushrooms, garlic, and remaining 1/4 teaspoon salt to pan; cook 2 minutes, stirring frequently. Add broth and wine; simmer 3 minutes or until liquid is almost absorbed. Return veal to pan, and cook until heated. Serve immediately.