Veal Scaloppine With Grapes and Mushrooms

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: 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  veal cutlets (cut 1/4-inch thick about 10 pieces)
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 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
• 1⁄2 cup marsala wine or 1⁄2 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.