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Veal Scaloppine with Mushroom Marsala Sauce

Veal Scaloppine with Mushroom Marsala Sauce
Photo by Annabelle Breakey

Ingredients

  • 1 pound veal cutlets, pounded to about 1/4 in. thick
  • ½ cup reduced-sodium beef broth
  • About 1 tsp. black pepper, divided
  • ½ cup whipping cream
  • About 1 tsp. salt, divided
  • 1 teaspoon dried oregano
  • 2/3 cup sweet marsala wine
  • + 5 more ingredients
    • 3 tablespoons chopped garlic
    • 12 ounces mushrooms, sliced
    • 3 tablespoons butter
    • 2 tablespoons olive oil
    • 1/3 cup flour

1. In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate. 2. Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter...

View full recipe at My Recipes

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