Quick Veal Marsala

SERVES: 4

COOK TIME: 15 Min

You thought tasty and easy couldn't be in the same recipe? This one proves that they can.

What You'll Need

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pound veal cutlet, pounded to ½-inch thickness
3 tablespoons butter
3 tablespoons olive oil
1/2 pound fresh mushrooms, sliced (about 3 cups)
3/4 cup Marsala or other dry red wine

What to Do

In a shallow dish, combine the flour, salt, and pepper. Coat the veal slices with the flour mixture and set aside.
In a large skillet, melt the butter over medium heat and add the oil. Sauté the veal slices for 5 to 7 minutes or until browned, turning once. (Cook the veal in more than 1 batch, if necessary.) Remove the cooked veal to a platter and keep warm.
Sauté the mushrooms in the skillet for 4 to 5 minutes or until tender. Return the veal to the skillet, add the wine, reduce the heat to low, and cook for 3 to 4 more minutes or until the sauce thickens and the veal is heated through.

Notes

You're probably wondering why you need to sauté in both olive oil and butter. Well, butter won't burn if it's mixed with oil, so that's how we can still enjoy its great flavor.