Prep: 3 minutes; Cook: 14 to 17 minutes. The secret to tender veal is to cook it quickly over high heat, and be careful not to overcook it. Don't worry if it's a little pink inside after 1 minute; it will continue to cook after it's removed from the pan. Cook the veal and mushrooms while the potato cakes reheat.
Oxmoor House JANUARY 2003
Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.
Combine broth and next 3 ingredients.
Heat oil in a large nonstick skillet over high heat. Sprinkle veal with pepper; add to pan. Cook over high heat 30 seconds on each side. Remove from pan; set aside. Reduce heat to medium. Add mushrooms and garlic; sauté 4 minutes. Stir broth mixture with a whisk; add to mushroom mixture. Cook, stirring constantly with a whisk, 1 minute or until thickened. Pour sauce over veal. Spoon veal mixture evenly over potato cakes.
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Veal Marsala and Potato Cakes recipe
