This classic veal recipe is appropriate for any company or special occasion meal. Marsala wine lends its rich smoky flavor to the mushrooms and onions creating an exquisite sauce for both the meat and noodles.
Recipe from Family Circle
8 veal cutlets (about 1-1/2 pounds total)
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
1 small onion, chopped
1 package (10 ounces) white mushrooms, cleaned and sliced
1/2 cup marsala wine
1/2 cup chicken broth
Warm, cooked egg noodles
Place one cutlet on a sheet of waxed paper. Cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets.
Toss flour, 1/2 teaspoon of the salt and the pepper on a sheet of waxed paper. Add one cutlet, turning to coat. Repeat with remaining cutlets. Reserve 2 teaspoons excess flour mixture.
Reduce heat to medium and add remaining tablespoon butter. Stir in onions and cook 3 minutes. Add sliced mushrooms; cook another 3 minutes, stirring. Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add marsala and chicken broth. Bring to a simmer, stirring up browned bits from bottom of pan.
Add cutlets back to pan. Season with remaining 1/4 teaspoon salt. Cook, covered, 3 minutes, until sauce is slightly thickened. Serve over warm egg noodles.
Per Serving: cal. (kcal) 585, Fat, total (g) 21, chol. (mg) 214, sat. fat (g) 8, carb. (g) 52, fiber (g) 3, pro. (g) 46, sodium (mg) 733, Percent Daily Values are based on a 2,000 calorie diet