Be the first to 
Cook Time: 12 minutes
Ingredients:
- 1 to 1 1/2 pounds thin veal cutlets
- 2 tablespoons all-purpose flour
- salt
- pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 1/2 cup chicken broth
- 1/2 cup Marsala wine
- 1 tablespoon lemon juice
Preparation:
Season veal with salt and pepper; coat with flour. Heat olive oil in a large skillet over medium-high heat. Cook veal in batches, turning once, until browned and cooked through, about 4 to 5 minutes. Remove from pan. Place on an ovenproof platter and put in the warming drawer or 200° oven to keep warm.
Melt butter in skillet; add mushrooms. Cook until mushrooms are tender and browned, about 5 minutes. Stir in chicken broth and Marsala wine. Turn heat to high and cook until liquid is reduced by about half, or about 10 to 12 minutes. Stir in lemon juice and add salt and pepper to taste. Return the veal to pan and coat with the sauce and mushrooms.
Serves 4.
More Veal Recipes
Easy Veal Stew
Veal Scaloppine
Veal Cutlets in Mushroom Sauce
Veal Parmesan with Spaghetti
Hungarian Veal Bake
Veal Chops Parmesan
Veal Chops with Mushrooms
Veal Patties
Veal Scaloppini
Wiener Schnitzel
Veal Chops
Veal Paprika with Sour Cream
Lemon Veal Piccata
Veal and Peppers
Veal Marsala Recipe
Veal Parmesan
Veal with Mushrooms
Veal Violine with Swiss Cheese
Breaded Veal with Egg
Meatloaf with Veal Recipe
Cannelloni with Ground Veal
Veal Cutlets in Cream
Roast Veal with Mushrooms
Veal Stroganoff Stew Crockpot
Polynesian Veal
Slow Cooked Veal Roast
Veal Recipes
Veal Chops
Veal Cutlets and Scallops
Beef Recipes Index
Ground Beef Recipes Index
Crockpot Beef Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
