Veal Marsala with Provolone
2 lb Veal cutlets Flour Salt & pepper 2 tb Butter 2 tb Olive oil 4 Mushrooms, fresh, sliced 1/2 c Marsala wine 4 tb Butter, cold Provolone cheese, sliced Pound veal cutlets between...
Ingredients
- 2lbveal cutlets
- 2tbsp olive oil
- 4mushrooms, fresh, sliced
- 1/2cup marsala wine
- 4tbsp butter, cold
Directions
- 1
2 lb Veal cutlets Flour Salt & pepper 2 tb Butter 2 tb Olive oil 4 Mushrooms, fresh, sliced 1/2 c Marsala wine 4 tb Butter, cold Provolone c
- 2
Combine flour and salt & papper to taste
- 3
Dredge cutlets in the flour mixture
- 4
Combine 2 Tbsp butter with the 2 Tbsp olive oil in a large frying pan over medium high heat
- 5
Cook cutlets until lightly browned- about 2-3 minutes per side
- 6
Remove cutlets to a platter or pan suitable for use under a broiler
- 7
Place sliced mushrooms in the frying pan and cook until tender, adding a little butter if needed
- 8
Add Marsala and reduce sauce to about half of the original volume