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Yield
4 servings (serving size: 3 ounces veal and 1/4 cup sauce)

How to Make It

Step 1

Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.

Step 2

Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.

Step 3

Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.

Step 4

Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; sauté 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.

Oxmoor House Healthy Eating Collection

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