| Veal Marsal | ||
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Prep. Time: 15 minutes Cook Time: 17 minutes 1 lb boneless veal, pounded thin 3 tbsp flour, for dredging 2 tbsp butter ½ lb fresh mushrooms, sliced 1 cup Cento Beef Stock ½ cup Marsala Wine Fresh chopped parsley, for garnish |
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| Place veal between 2 pieces of waxed paper and pound thin. Cut into serving-sized pieces and dredge each piece in flour. Heat butter and oil in skillet over medium-high heat; add the veal and cook over medium-high heat until browned on both sides, about 10 minutes. Add mushrooms and sauté for 1 minute. Add beef stock and wine; bring to a boil, scraping any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer for 1 minute. Transfer veal to serving dish and spoon sauce over veal. Garnish with parsley and serve. Serves 4-6. |