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YIELD

6 servings

TYPE

Dinner

TIME

45 minutes

LEVEL

Intermediate

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

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Dredge the Veal

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.

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Sauté the Veggies

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.

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Cook the Veal

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.

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Add the Liquid

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.

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Simmer, then Serve

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!

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