Veal Scaloppine With Grapes and Mushrooms

Rita~'s Note:

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 ½ lbs veal cutlets (cut 1/4-inch thick about 10 pieces)
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup flour
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 2 tablespoons unsalted butter
• 4 tablespoons olive oil
• 1 lb button mushroom , wiped clean and quartered
• 1 large onion , sliced
• 2 garlic cloves , sliced
• 2 cups beef stock
• ½ cup marsala wine or ½ cup sherry wine
• 1 cup red seedless grapes , cut in 1/2

Directions:

1. Season veal with salt and pepper.
2. Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
3. In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
4. Remove from pan and keep warm.
5. Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
6. Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
7. Add beef stock, bring to boil and simmer 2 to 3 minutes.
8. Return meat and any accumulated juices to the pan.
9. Reheat 1 to 2 minutes.
10. Toss in the grapes just to coat.
11. Serve veal topped with sauce and mushrooms and grapes.

Reviews

[BarbryT]

Another real winner ~Rita~! It is delicious. I cut the recipe in half and had no problems at all in preparing the dish just as directed. I used marsala, which I think has a better (deeper) flavor for meat dishes. The combination of mushrooms and grapes is terrific. Thanks for posting this!!!