- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4 1x
- 1/4 cup (50 mL) flour
- pinch salt and pepper pinch
- 1 lb (500 g) veal slices, cut 1/4″ (5 mm) thick
- 4 tbsp (60 mL) butter
- 1 lb (500 g) mushrooms, sliced
- 1/2 cup (125 mL) beef stock
- 1/4 cup (50 mL) Marsala wine or Sherry
Combine flour, salt and pepper. Coat veal slices lightly on both sides with flour mixture.
Melt 2 tbsp (30 mL) butter in skillet over medium-high heat. Cook veal slices 4-5 minutes until golden brown, turning once. Remove from pan and keep warm. Add remaining butter to skillet and cook mushrooms to golden brown.
Add beef stock, bring to boil and simmer 2 to 3 minutes. Add Marsala wine and return meat and any accumulated juices to pan. Re-heat 1 to 2 minutes.
Serve veal topped with sauce and mushrooms. Serve with roasted baby potatoes and a green vegetable.
For a different flavour, coat veal with fine parmesan cheese or seasoned bread crumbs instead of flour.