Veal Cutlets in Marsala Mustard Sauce

1. 1

   If necessary, gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin.

2. 2

   Pat dry and season with salt and pepper.

3. 3

   Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides.

4. 4

   Meanwhile, dredge cutlets in flour, shaking off excess.

5. 5

   Saute cutlets in 2 batches (without crowding) until edges are golden and meat is just cooked through, 1 to 2 minutes per side.

6. 6

   Transfer with tongs to a platter and loosely cover with foil to keep warm.

7. 7

   Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits.

8. 8

   Stir in cream and mustard and boil, stirring occasionally, until sauce is slightly thickened, 1 to 2 minutes.

9. 9

   Remove from heat and stir in parsley and salt and pepper to taste.

10. 10

    Pour sauce over veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.