Veal Marsala

Recipe by ckambic
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound the veal to 1/4" thickness.
  • Season with the juice of the lemon, but reserve one tsp.
  • Put the flour and bread crumbs in a bag and add the veal to coat.
  • (If you'd like, you could chill the veal at this point-for about 30 min.) In a heavy skillet over medium heat melt butter and olive oil.
  • Sautee veal on either side until lightly browned.
  • Remove from skillet and keep warm.
  • To same skillet, add sliced mushrooms, more butter, reserved lemon juice, salt, pepper,& garlic.
  • Over high heat quickly saute until light color but still firm.
  • Remove mushrooms and keep warm, leaving juices behind.
  • To same skillet, add chicken stock and simmer over med-low heat for 5 min.
  • Add wine and remove from heat, cooling slightly.
  • Blend in cream and return to heat.
  • Simmer till reduced to the consistency before that of syrup (about 8 min.-watch closely to make sure it doesn't burn).
  • Add veal and mushrooms; heat through.
  • Place veal on platter, spoon on the sauce, top with parsley, and serve.
  • (Or you could serve on each individual plate).
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