| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shelf life, Shelf4 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
|
2 oz. veal medallions |
|
|
Seasoned flour to dredge in |
| 2 |
oz |
Sweet marsala |
| 3 |
lg |
Slic portabella mushrooms |
| 6 |
oz |
Heavy cream |
| 1 |
ts |
Chopped onion |
INSTRUCTIONS
Heat a 10" saute skillet. Add 1 tablespoon butter. Dredge veal medallions
in flour and saute medallions until light brown on each side. Remove veal
from pan and put in a warm place. Add onions, mushrooms, marsala, heavy
cream and season with salt and pepper. Reduce to a medium consistancy and
serve sauce over veal. Serve with red potatoes and julienne vegetables.
Yields 1 portion
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Converted by MM_Buster v2.0l.
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