Easiest Way to Make Veal Cutlet Milanese

Veal Marsala

6 veal cutlets salt and pepper grating of nutmeg 2 tbsp.

Recipe Summary Veal Marsala

This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

Ingredients | Veal Cutlet Milanese

2 pounds veal cutlets

¼ cup all-purpose flour

½ teaspoon seasoning salt

½ cup butter

2 tablespoons olive oil

¾ pound fresh mushrooms, quartered

¼ cup Marsala wine

Directions

Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.

In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.

In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.

Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Info | Veal Cutlet Milanese

prep: 10 mins cook: 30 mins additional: 20 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Veal Marsala

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