VEAL MARSALA (WITH ONION AND MUSHROOMS)
From the Cooking School column in a recent Family Circle magazine by Julie Miltenberger. It was a bit different from some posted, so here it is. Serve over warm, cooked egg noodles. I love veal Marsala but haven't tried this one yet.
Provided by Oolala
Categories Veal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place one cutlet on a sheet of waxed paper and cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets.
- Toss flour, 1/2 teaspoons of the salt and the pepper on a sheet of waxed paper (I like to use a shallow bowl) and dredge each piece in the flour.
- Reserve 2 teaspoons of the flour mixture.
- Heat oil and 1 tablespoons of the butter in a large skillet over medium-high heat just until sizzling.
- Add half the amount of cutlets and brown about 1 minute per side.
- Transfer browned cutlets to a plate and keep warm. Repeat with remaining batch of cutlets, adding an additional tablespoons of butter.
- Reduce heat to medium and add remaining tablespoons of butter and stir in onions and cook 3 minutes.
- Add sliced mushrooms; cook another 3 minutes, stirring.
- Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add Marsala wine and chicken broth and bring to a simmer, stirring up browned bits from bottom of pan.
- Add cutlets back to the pan and season with remaining 1/4 teaspoon of salt and cook covered for 3 minutes, until sauce is slightly thickened.
- Serve over warm egg noodles.
Nutrition Facts : Calories 571.2, Fat 27.4, SaturatedFat 11.2, Cholesterol 162.4, Sodium 684, Carbohydrate 16.3, Fiber 1.3, Sugar 3.2, Protein 37.2
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