This delicious veal scaloppine dish is topped with an impressive mushroom marsala sauce and is ready in 30 minutes.
1/3 cup flour
About 1 tsp. salt, divided
About 1 tsp. black pepper, divided
1 teaspoon dried oregano
1 pound veal cutlets, pounded to about 1/4 in. thick
2 tablespoons olive oil
3 tablespoons butter
12 ounces mushrooms, sliced
3 tablespoons chopped garlic
2/3 cup sweet marsala wine
1/2 cup reduced-sodium beef broth
1/2 cup whipping cream
How to Make It
In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.
In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.