Prep Time: 10 Minutes
Cook Time: 30 Minutes
In: 1 Hour
Makes 6 servings
2 pounds veal cutlets
1/4 cup all-purpose flour
1/2 teaspoon seasoning salt
1/2 cup butter
2 tablespoons olive oil
3/4 pound fresh mushrooms, quartered
1/4 cup Marcela wine
1. Place meat on a solid,
level surface, or between sheets of waxed paper, and pound thinly
with a mallet or moistened cleaver, using a glancing motion.
2. In shallow dish, combine flour
and seasoning salt. Dredge cutlets in flour mixture, and let
rest 15 minutes on wire rack.
3. In a large skillet over medium-high
heat, melt butter with oil. Cook floured cutlets on both sides
until brown. Introduce mushrooms, reduce heat to low, cover and
cook 10 minutes.
4. Pour in Marcela and simmer
5 minutes more, until veal is tender and sauce is hot. Serve