Veal Marsala

 From ALLRECIPES. This veal Marsala recipe is simple to make but elegant enough to impress your guests! Stir in a few tablespoons of cream before serving, if desired. Garnish with cherry tomatoes and parsley. I forgot to take a pic so unfortunately a lousy photo when I had a few bites left.  Trust the recipe and try it not the ugly picture! We served it with mashed potatoes this time.

2 pounds veal cutlets 

¼ cup all-purpose flour 

½ teaspoon seasoning salt 

½ cup butter 

2 tablespoons olive oil 

¾ pound fresh mushrooms, quartered 

¼ cup Marsala wine

*2-3 T heavy cream*

Place veal between 2 sheets of heavy plastic on a solid, level surface. Firmly pound veal with the smooth side of a meat mallet to a 1/4-inch thickness. 

Combine flour and seasoning salt in a shallow dish; dredge veal in flour mixture and let rest on a wire rack for 15 minutes. **** This is a key step for a great coating.

Melt butter and oil in a large skillet over medium-high heat. Add floured cutlets and cook until browned, about 1 1/2 minutes on each side. Add mushrooms, reduce heat to low, cover, and cook until tender, about 8 to 10 minutes. 

Pour in Marsala and simmer until veal is tender and sauce is hot, about 5 minutes more. Serve immediately. Be sure to add a few tablespoons of cream at end -yummo!