Click on a category to see more recipes in this category
Ingredients
1 Pound thin veal cutlets
4 Tablespoons butter or margarine
1 Clove garlic, peeled
1 Can (6-ounces) sliced mushrooms
1 (3/4 ounce) Package mushroom gravy mix
Dash of cayenne pepper
1/4 Cup Marsala wine
Chopped parsley
Instructions
Pound veal very thin.
Melt 2-tablespoons butter in a large, heavy skillet. Add garlic and half the veal. Saut� over medium heat, until veal is nicely browned on both sides. Remove veal. Repeat with the rest of the butter and veal. Remove veal from skillet; discard garlic.
Drain mushrooms, reserving liquid. Measure liquid; add enough water to make 1-cup. Add liquid to skillet along with mushrooms, mushroom-gravy mix, and cayenne pepper; bring to boiling, stirring to dissolve browned bits in pan.
Add veal and wine to skillet; simmer 1 minute longer or until veal is heated through.
Turn veal and sauce into serving dish, and sprinkle with chopped parsley.