Sautéed veal cutlets served in a mushroom and Marsala wine sauce.
2 (8-ounce) veal cutlets, halved
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons olive oil
1/4 teaspoon ground black pepper
2 teaspoons butter
3 shallots, chopped
8 large mushrooms, trimmed and thinly sliced
1/3 cup marsala or red wine
1/3 cup chicken stock or broth
1/3 cup chopped fresh flat-leaf parsley
- Place veal slices well apart between two pieces of plastic wrap; pound slices until they are large and thin. Lightly dredge veal with flour, shaking off any excess; set aside.
- In a nonstick skillet, heat oil over medium-high heat; lightly brown one side of veal cutlets, about 1 minute, sprinkle with pepper, then brown other side, again for about 1 minute.
- Remove cutlets to a warm serving platter. Add butter to the same pan and sauté shallots and mushrooms until shallots are soft, about 5 minutes; add wine and chicken stock to pan.
- Increase heat and boil rapidly, scraping the bottom, until liquid is slightly reduced, about 3 minutes. Spoon over top of cutlets, sprinkle with parsley, and serve immediately.
Makes 4 servings.