Veal Scaloppine With Grapes and Mushrooms

Submitted by Rita1652

"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!"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 6

ingredients

• 680.38 g veal cutlets (cut 1/4-inch thick about 10 pieces)
• 4.92 ml salt
• 2.46 ml pepper
• 118.29 ml flour
• 4.92 ml garlic powder
• 4.92 ml italian seasoning
• 29.58 ml unsalted butter
• 59.16 ml olive oil
• 453.59 g button mushroom, wiped clean and quartered
• 1 large onion, sliced
• 2 garlic cloves, sliced
• 473.18 ml beef stock
• 118.29 ml marsala wine or 118.29 ml sherry wine
• 236.59 ml 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!!!