Rating: 4.5 stars 4.4
76 Ratings
  • 5 star values: 49
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0

Breaded veal cutlets with a Marsala mushroom sauce - delicious!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside.

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  • Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.

  • Return veal to pan with artichokes, and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates, and spoon the sauce over.

Nutrition Facts

261 calories; protein 18g; carbohydrates 19g; fat 10.5g; cholesterol 70.8mg; sodium 577.8mg. Full Nutrition
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