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Veal Scaloppine with Mushroom Marsala Sauce Recipe

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This recipe for Veal Scaloppine with Mushroom Marsala Sauce is from The Bambrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
1. 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.

2. 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.

3. 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
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min total
Personal Notes:
Personal Notes:
10-21-16 good stuff

 

 

 

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