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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. —Karen Bridges, Downers Grove, Illinois Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 egg |
1/2 to 3/4 pound veal cutlets or boneless skinless chicken breasts, flattened to 1/4-inch thickness |
2 tablespoons olive oil |
4 ounces fresh mushrooms, halved |
1 cup chicken broth |
2 tablespoons marsala wine |
hot cooked spaghetti |
Directions:
1. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture.
2. In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender and meat is no longer pink. Serve with spaghetti. Yield: 2 servings.
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