1. Heat oil in large pan over medium-high heat. 2. When the oil is hot, dredge both sides of the veal in flour, shake off extra and place in pan. 3. Add the mushrooms and saute veal and mushrooms until veal is lightly browned on both sides, drain oil and return to heat. 4. Turn the heat to high, add the Marsala wine, and scrape loose all the little browned bits. 5. Add butter and vegetable broth and sprinkle with a little flour to thicken sauce. 6. Cook until until the liquid is reduced by half. Transfer the veal to warm serving plates, pour sauce over them and serve over noodles if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
