Source:

Theresa

Serves/Makes:4

Ingredients

• 2 cans slices mushrooms, drained
• 8 pieces of veal cutlet, pounded thin
• olive oil
• 1 stick butter, melted
• flour (added to roux consistency)
• 1 14 oz (392 grm). can chicken broth
• 1/2 cup (125 ml) or more Marsala wine
• a few drops Gravy Master
• cooked egg noodles or pasta

Preparation

• In an electric skillet or large fry pan, heat about 1/4 cup (60 ml) olive oil.
• Dredge veal in flour, and fry about 2 minutes on each side.
• Remove veal to plate, drain oil from pan.
• In same skillet, add mushrooms, chicken broth, a few drops of gravy master.
• Melt butter and blend in flour to paste consistency, stir into skillet mixture.
• Put veal back into skillet, stir to cover, and simmer about 1 hour.
• Add Marsala wine, simmer another 1/2 hour.
• Serve with egg noodles or your choice of pasta.

Comments

This recipe was for chicken but it can be used with veal also. I usually double the recipe as far as the sauce goes so that it has a lot, to put on top of noodles or pasta. Hope you enjoy.