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Source: Farberware Cookbooks

Veal Marsala
A great way to make your veal!
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Serves: 4 to 5
Prep Time: 10 minutes
Cook Time: 10 minutes
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1 pound veal cutlet, boneless, pounded thin
1/4 cup flour
3 tablespoons butter or margarine
1/2 teaspoon salt
Dash pepper
1 1/2 cups mushrooms, thinly sliced
2 tablespoons butter or margarine
2 tablespoons flour
1/2 cup Marsala wine
1 cup chicken broth
hot cooked rice, or noodles (optional)




Slice the veal into 2 x 1/2-inch strips. In sturdy plastic bag, place veal and 1/4 cup flour. Shake to coat evenly. In Farberware® 12-inch Electric Skillet, melt 3 tablespoons butter with heat control set at 325 degrees. When butter is bubbly, add veal strips and saute quickly just until all sides are brown. Sprinkle with salt and pepper. Remove veal from skillet. Keep warm. Add mushrooms to hot skillet and saute until limp. Add 2 tablespoons butter and 2 tablespoons flour, stirring well to combine. Add wine and broth, stirring constantly to loosen any brown bits. Cook for 2 minutes, stirring constantly. Add veal and simmer for 1 minute or until heated through. Serve over rice or noodles, if desired.




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