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.
Great recipe. I used about 2 lbs of pounded out chicken breast instead of 1lb of veal, 10 oz of shitake mushrooms and doubled the sauce. Served with garlic mashed potatoes and green beans. Everyone enjoyed it and I'll definitely make this again
What's hard to believe is that in this civilized country, people condone the treatment of newborn calves to produce veal: tying newborn calves up so they can hardly move, force-feeding them antibiotics - just for starts. I am a meat-eater but I NEVER purchase veal.
My family loved this meal! both my children are picky eaters so it was fantastic to have everyone happy to eat dinner, something that we experience rarely. I didn't have the cream and used a little flour for thickness instead, it turned out so nice that I am not sure if I will ever try it with the cream. We will definitely be eating this easy made dish regularly.