| | Veal Marsala
1 pound of veal
2/3 cup of Parmesan cheese
1/2 teaspoon of ground oregano
1/4 teaspoon of ground sage
1/4 teaspoon of garlic salt
1/4 teaspoon of black pepper
2 tablespoons of olive oil
6 ounces of mushrooms, sliced
1 cup of water
1/3 cup of Marsala wine
1 beef bouillon cube
1/4 teaspoon of ground red pepper
1/4 cup of parsley, chopped
Place veal pieces between 2 sheets of heavy duty plastic wrap. Flatten to 1/4 inch thickness with mallet or rolling pin. Cut large pieces in two. Combine 1/3 cup of Parmesan cheese with oregano, sage, garlic salt, and pepper. Dredge well. Press cheese mixture into veal. Heat 1 tablespoon of the oil in large skillet on medium/high heat. Cook veal 1 minute per side until slightly browned. Remove, keep warm. Repeat with oil and veal until all veal pieces are cooked. Add to the skillet mushrooms, water, Marsala wine, Bouillon, and red pepper. Bring to a boil and cook for 6 minutes, or until reduced to about 1 cup. Stir frequently. Reduce heat to medium. Return veal to the skillet, turning to coat and cook for about 2 minutes until heated completely. Serve with remaining Parmesan cheese and chopped parsley garnish. Serves 2. |
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