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Veal Marsala

Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

4 tablespoons 60mlButter or margarine - divided
2 cups 474mlSliced mushrooms
2   Bacon - chopped
1/4 cup 15g / 0.5ozAll-purpose flour
1/2 teaspoon 2.5mlMcCormick Garlic Powder
1/2 teaspoon 2.5mlMcCormick Season-All Seasoned Salt
1/4 teaspoon 1.3mlMcCormick Ground Black Pepper
1 1/2 lbs 681g / 24ozVeal cutlets - (12 pieces cut 1/4" thick)
1 teaspoon 5mlCornstarch
1/4 cup 59mlCold water
1/2 cup 118mlDry Marsala wine
1/2 teaspoon 2.5mlMcCormick Marjoram Leaves
1/4 teaspoon 1.3mlMcCormick Onion Powder
1/4 teaspoon 1.3mlMcCormick Basil Leaves
1/4 teaspoon 1.3mlMcCormick Bon Appetit

Recipe Instructions

Melt 1 tablespoon butter in 10-inch skillet. Add mushrooms and saute. Remove mushrooms from skillet and set aside.

Add chopped bacon to skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet.

Place flour, garlic powder, seasoned salt, and pepper on plate and stir to combine. Dust veal with flour mixture. Add veal to skillet and saute, a few pieces at a time, 2 minutes on each side over medium heat. Add remaining 1 tablespoon butter to skillet as needed.

Place veal on serving platter and keep warm.

Place cornstarch in 1-cup glass measure. Add water and stir until smooth. Stir in remaining ingredients and pour into skillet. Add reserved mushrooms and cook, stirring, over low heat just until mixture begins to boil. Pour over veal. Serve immediately.

This recipe yields 6 servings, 2 veal cutlets each.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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