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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian Italian, Meats 4 Servings

INGREDIENTS

2 lb Veal cutlets
Flour
Salt & pepper
2 T Butter
2 T Olive oil
4 Mushrooms, fresh sliced
1/2 c Marsala wine
4 T Butter, cold
Provolone cheese, sliced

INSTRUCTIONS

Pound veal cutlets between sheets of waxed paper til about 1/4" thick.
Combine flour and salt & papper to taste.  Dredge cutlets in the flour
mixture.  Combine 2 Tbsp butter with the 2 Tbsp olive oil in a large
frying pan over medium high heat. Cook cutlets until lightly
brownedabout 2-3 minutes per side.  Remove cutlets to a platter or  pan
suitable for use under a broiler. Place sliced mushrooms in the  frying
pan and cook until tender, adding a little butter if needed.  Add
Marsala and reduce sauce to about half of the original volume.
Pre-heat broiler. Lower heat under the frying pan to VERY low, or
place pan in a larger pan of hot water. Whisk in cold butter, 1 Tbsp
at a time, adding each just before the last is completely
incorporated. Remove sauce from heat immediately when done. Place a
slice of provolone on each cutlet and broil until cheese bubbles and
just starts to brown. Serve sauce alongside the cutlets, or spoon  over
as they are served. (This type of sauce will separate if it  becomes
too hot at any point- mine always does  :) ).  Other ideas:  Use
chicken in place of veal.  Place a slice of  prosciutto on the chicken
or veal, then the slice of cheese before  broiling.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 776
Calories From Fat: 248
Total Fat: 28.1g
Cholesterol: 211.7mg
Sodium: 397.4mg
Potassium: 1192.2mg
Carbohydrates: 62.6g
Fiber: 2.8g
Sugar: 1.8g
Protein: 65.3g


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