Veal Marsala

1. 1

   On waxed paper, mix flour, salt, pepper and garlic salt; coat veal well with flour mixture.

2. 2

   In large skillet over medium-high heat with 4 tablespoons of butter or olive oil, cook veal until well browned on both sides.

3. 3

   Remove meat to a platter and keep warm.

4. 4

   Reduce heat to low.

5. 5

   Stir wine and water into drippings, scraping to loosen bits.

6. 6

   Return veal to skillet.

7. 7

   Cover; simmer 45 minutes or until veal is fork-tender.

8. 8

   To make fancier add 1/2 pound sliced mushrooms while meat is simmering.

9. 9

   Arrange meat on platter; pour sauce and mushrooms over meat.

No nutritional information available.

No additional tips available.