Recipe By Anonymous
Published Jun 9th
Prep 10m Cook 30m Additional 20m Ready In 1h
Servings 6 servings Calories 360.2

This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

Recipe Ingredients

  • 2 pounds veal cutlets
  • ¼ cup all-purpose flour
  • ½ teaspoon seasoning salt
  • ½ cup butter
  • 2 tablespoons olive oil
  • ¾ pound fresh mushrooms, quartered
  • ¼ cup Marsala wine

Cooking Directions

  1. 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. 2 In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
  3. 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. 4 Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Nutrition Facts

  • Calories 360.2
  • Carbohydrate 14.3 g
  • Cholesterol 115.4 mg
  • Fat 24.3 g
  • Fiber 0.9 g
  • Protein 20.6 g
  • Saturated Fat 11.4 g
  • Sodium 489.6 mg
  • Sugar 1.5 g

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  1. Reading over just a sampling of the reviews I was left with a few thoughts: first the meat will not be dry unless you overcook it. Veal is a lean and tender meat that requires a very brief cooking time even if you use veal chops as I did. Marsala a fortified wine comes in - Read more ...
  2. I have been making this recipe for years and realized I should write a review. I use it with veal or chicken and pretty much follow the recipe. It is absolutely one of my most favorite recipes. I do, however, use 1/2 cup of marsala wine. I also remove the chicken/veal from the pan once - Read more ...
  3. Good, but needs a little help. My suggestion which works well for us: I brown the floured cutlets first in EVOO, remove them from the pan. Add 1/2 of the butter, a couple of minced garlic cloves and fresh groud pepper along with the mushrooms to the pan and brown it all. Then add the - Read more ...
  4. I thought this was wonderful and very quick to make after work. I already had thin veal cutlets so I had to fool around with the recipe so the veal would not overcook. I used canned mushrooms since that was all I had. I seasoned the flour with adobe seasoning and then floured the veal. - Read more ...
  5. This is a staple recipe in my house. I make it for my husband and I as much as I make it for dinner guests. It's easy to make and delicious! I usually add a few spices to the flouring ie. pepper garlic etc. but other than that I follow the recipe. Bon apetit!
  6. Hands down...this dish was phenomenal! Even my two picky kids ate it and came back for seconds. The only difference was that I had veal scallopini cutlets on hand so I cooked them about 2 minutes per side. Then I took them out put the mushrooms in the pan first then laid the scallopinis on - Read more ...
  7. this recipe was incredible. My husband loved it.
  8. Wonderful!!! Thanks Christine
  9. I thought the sauce was absolutely fabulous. Can't go wrong with wine and cream sauce. I think I selected the wrong cut of veal. Please give input on the selection of veal. I selected creamed spinach to accompany the dinner as well as a seasoned butter rice. Boyfriend loved it. I have tried several of - Read more ...