1 Review

This was amazing. I used 2 boneless skinless breasts (and pounded them out) since they wanted $10 for veal cutlets. Added in a little garlic and onions while I sauteed the Mushrooms. I think the only other change I would try is to add a little cayenne pepper and seasonings to the dredging flour. Thanks so much for posting this Gem Holly. :) (also I find a touch of lemon juice to the sauce, really makes this dish)

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Tarteausucre November 28, 2007
Light Veal Marsala