Ingredients
- 1/3 stick butter
- 6 mushrooms, sliced
- Sea salt
- Fresh ground black pepper
- 4 tablespoons good Marsala (do not use cooking Marsala as they contain salt and lack in flavor)
- 1/2 teaspoon all-purpose flour, plus extra for dusting veal
- 1/2 pound thinly cut veal
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh Italian parsley
Directions
Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir.
To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By 2foxes66_5152281
Greensboro, GA
on July 22, 2010
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We thought this recipe boring..I tried adding all sorts of things..just didn't make the cut...
By tocci1_12670897
Fort Pierce, 48
on February 25, 2010
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I love veal and only order it if the restaurant is known for good veal dishes. I've made this recipe several times and it always comes out great. So I strongly disagree with the other comment you received on the recipe. The instructions are easy and it's not time consuming if you prepare ahead of time. I pound out the veal mid day and put it back in the refrigerator. Clean and slice the mushrooms (we love mushrooms so I use more and put them back in the refrigerator.. Measure out what you're going to use and set aside. It makes the cooking go much faster if you have everything measured out and ready. I serve it with Alfredo Sauce over pasta of choice and make it just before I start the veal so that the sauce is absorbed by the pasta.
I hope more people will try it!!
By oosilveroo_1258253
SIOUX FALLS, SD
on October 17, 2004
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THIS RECIPE WAS KIND OF DULL. IT'S HARD TO SAY WHAT CAN DONE TO IMPROVE THIS RECIPE.
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