Veal Marsala

1. 1

   Pound the Veal until very thin, right before it tears should be the size of a small plate.

2. 2

   Heat a pan of vegetable oil and cover the entire veal in flour and place in the pan.

3. 3

   Cook for about two minutes at most until both sides are very lightly brown.

4. 4

   Remove and keep warm.

5. 5

   Next place the mushrooms in the pan and brown both sides.

6. 6

   When turned for the second time pour the wine in, be careful it will flash fire, Cook for four or five seconds until the fire dies off and the alcohol is cooked off.

7. 7

   Now add the demi glace and butter continue adding butter until the sauce thickens.

8. 8

   Now taste and add salt and pepper to taste.

9. 9

   On a plate put a mound of mash potatoes then the veal on top of that and pour the marsala sauce over it all.

* Per serving · 4 servings · Values may vary.