Veal Marsala

01Method

1. 1

   Lay the veal cutlets between two sheets of heavy plastic wrap on a firm surface and pound them with the flat side of a meat mallet until they are about 1/4-inch thin.

2. 2

   Mix together flour and seasoning salt in a shallow bowl, then coat each cutlet in the mixture and leave them to rest on a wire rack for 15 minutes.

3. 3

   In a large skillet over medium-high heat, melt the butter together with the oil. Add the coated cutlets and brown them for about 1 1/2 minutes per side. Stir in the mushrooms, lower the heat, cover the pan, and cook until the mushrooms are tender, roughly 8 to 10 minutes.

4. 4

   Pour in the Marsala wine and let everything simmer until the veal is fully tender and the sauce has warmed through, about 5 more minutes. Serve at once.