Veal Cutlets with Marsala Mushrooms

Ingredients

• 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

Preparation

1. Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture.
2. 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.
3. 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.