Veal Marsala (With Onion and Mushrooms)

"From the Cooking School column in a recent Family Circle magazine by Julie Miltenberger. It was a bit different from some posted, so here it is. Serve over warm, cooked egg noodles. I love veal Marsala but haven't tried this one yet."
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  • Place one cutlet on a sheet of waxed paper and cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets.
  • Toss flour, 1/2 teaspoons of the salt and the pepper on a sheet of waxed paper (I like to use a shallow bowl) and dredge each piece in the flour.
  • Reserve 2 teaspoons of the flour mixture.
  • Heat oil and 1 tablespoons of the butter in a large skillet over medium-high heat just until sizzling.
  • Add half the amount of cutlets and brown about 1 minute per side.
  • Transfer browned cutlets to a plate and keep warm. Repeat with remaining batch of cutlets, adding an additional tablespoons of butter.
  • Reduce heat to medium and add remaining tablespoons of butter and stir in onions and cook 3 minutes.
  • Add sliced mushrooms; cook another 3 minutes, stirring.
  • Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add Marsala wine and chicken broth and bring to a simmer, stirring up browned bits from bottom of pan.
  • Add cutlets back to the pan and season with remaining 1/4 teaspoon of salt and cook covered for 3 minutes, until sauce is slightly thickened.
  • Serve over warm egg noodles.

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