"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Veal Scaloppine with Mushroom Marsala Wine Recipe

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This recipe for Veal Scaloppine with Mushroom Marsala Wine, by , is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Gilfand


⅓ cup flour
1 tsp salt
1 tsp pepper
1 lb veal cutlets, pounded to about ¼ inch thick
2 Tbsp olive oil
3 Tbsp butter
1 cup mushrooms, sliced
3 Tbsp garlic, chopped
⅔ cup marsala wine
½ cup beef broth

1. In a bowl combine flour, salt, and pepper; lightly dust veal with flour mixture and set on 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 every 4 minutes per side. Transfer to a platter.
3. In the same pan, melt butter and then add mushrooms and garlic; sauté about 5 minutes.
4. Add wine and broth and cook over high heat until slightly reduced, about 5 minutes.
5. Add veal back into pan and heat for about 3 minutes.
6. Serve with buttered noodles and sautéed spinach.




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