Shelly's Recipe

VEAL SCALOPPINI WITH MUSHROOM MARSALA SAUCE

Category: Beef

1/3 cup flour
About 1 tsp salt, divided
About 1 tsp black pepper, divided
1 tsp dried oregano
1 lb veal cutlets, pounded to about 1/4 in. thick
2 tbsp olive oil
3 tbsp butter
12 oz mushrooms, sliced
3 tbsp chopped garlic
2/3 cup sweet Marsala wine
1/2 cup reduced-sodium beef broth
1/2 cup whipping cream

In a bowl, combine flour, 1 tsp each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.

Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.

In the same pan, melt butter, then add mushrooms and garlic; saute 5 minutes. Add Marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sauteed spinach and mashed potatoes. Serves 4