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Veal marsala

Ingredients 8
Servings 4


  • 8
    veal escalopes (thin steaks or cutlets)
  • flour for dredging
  • butter for frying
  • 250
    fresh button mushrooms, sliced
  • olive oil
  • 125
    marsala wine (or more to taste)
  • salt and milled black pepper
  • 65
    chopped parsley


Pound veal and dredge lightly with flour. Set aside. Heat butter in a pan and sauté mushrooms until cooked. Remove and keep warm. Add olive oil to same pan and heat. Fry veal over high heat for about 1 minute a side. Remove and keep warm, covered. Using same pan, add marsala wine, seasoning and mushrooms. Bring to boil, add parsley and pour sauce over veal. Serve with Parmesan cheese and garlic-sprinkled pasta.

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