Here's What You'll Need
1
veal cutlets, flour, dried oregano, salt, pepper, butter, sweet onion, mushrooms, garlic, marsala wine, sherry vinegar, balsamic vinegar, parmigiano reggiano, parsley
VIEW MORE
2
Slice cutlets. Combine flour, dried oregano, salt, and pepper in a bowl. Whisk well, then toss the veal in the flour mixture to coat on all sides. Set aside.
VIEW MORE
3
Melt butter in a skillet. Add onions, cook for 3-5 minutes. Add mushrooms and cook additional 3-5 minutes more. Add garlic cloves, stir, then season with salt and cook 30 seconds more.
VIEW MORE
4
Shake off excess flour, then add the dredged veal to the pan with the mushroom mixture. Cook veal until browned on all sides, about 5-7 minutes.
VIEW MORE
5
In a measuring cup, combine dry marsala wine, sherry vinegar, and balsamic vinegar. Pour into the skillet with the veal, scraping the bottom with a wooden spoon to release any browned bits.
VIEW MORE
6
Reduce heat to medium, simmer until sauce has thickened and veal is cooked through, about 5-7 minutes. Garnish with Parmigiano Reggiano and a sprinkle of parsley. Serve immediately!
VIEW MORE