Ingredients
- 1 ½ lbs veal cutlets, cut 1/8” to 1/4” thick
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 5 Tablespoons butter (divided)
- 12 ounces, mushrooms, thinly sliced (about 3 cups)
- 1 ½ teaspoons minced garlic
- 2 ½ teaspoons minced fresh sage leaves
- 1 ½ cups Marsala or Chardonnay
- 1 teaspoon finely chopped fresh parsley
- 1/4 teaspoon salt
Instructions
- Pound veal cutlets in 1/8” thickness, if necessary. Combine flour, slat and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
- Heat 2 Tablespoons butter in large nonstick skillet over medium heat until melted. Add mushrooms and garlic and sage; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet, reserve ½ cut mushrooms (for pizza)
- Heat 1 Tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed, reserve 3-4 cooked cutlets (for pizza).
- Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half, reserve ½ cup sauce (pizza). Stir in sautéed mushrooms (add 1 T butter), parsley and 1/4 teaspoon salt; heat through. Spoon sauce over cutlets. Serve immediately.
