Veal Marsala

Ingredients

• Veal, average cut

  Lean and fat, raw

  2 lb or 907g

• Wheat flour

  White, all-purpose, enriched, bleached

  ¼ cup or 31g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter

  Unsalted

  ½ cup or 114g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  White, raw

  ¾ lb or 340g

• Marsala wine

  ¼ cup or 25g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

Directions

1. Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
3. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Add cream and stir. Serve immediately.