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Ingredients

How to make it

  • Place veal between 2 sheets waxed paper. Using small skillet flatten to 3/16". Dip slices lightly in flour.
  • Preheat oven to 200 degrees. Heat half butter in heavy large skillet just until hot. Add meat in batches so sides do not touch and saute until golden, 2 to 3 minutes per side. Adding butter as needed. Transfer to platter and keep warm in oven. Pour off all but 2 tablespoons butter and add mushrooms and shallots. Saute over high heat until they begin to color. Blend in Marsala and stock. Boil over high heat scraping up any browned bits clinging to bottom of pan, until reduced by 1/3. Remove from heat, add rest of butter, swirl until slightly thickened. Season with salt and pepper to taste. Pour over meat. 3 to 4 servings.

Reviews & Comments 1

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    " It was excellent "
    dugger ate it and said...
    OK, yesterday I noticed we had some veal in the freezer that was about due.. so searched for a recipe. Found this one. It had mushrooms which I love. So we (my wife and I) fixed it today. It was delicious. Had to add a little extra chicken stock to the mix but I loved it. Uhhh.. Lori, I added a photo for you which I took today. If you don't like it let me know and I'll take it down.
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