1. Place one cutlet on a sheet of waxed paper and cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets. 2. Toss flour, 1/2 teaspoons of the salt and the pepper on a sheet of waxed paper (I like to use a shallow bowl) and dredge each piece in the flour. 3. Reserve 2 teaspoons of the flour mixture. 4. Heat oil and 1 tablespoons of the butter in a large skillet over medium-high heat just until sizzling. 5. Add half the amount of cutlets and brown about 1 minute per side. 6. Transfer browned cutlets to a plate and keep warm. Repeat with remaining batch of cutlets, adding an additional tablespoons of butter. 7. Reduce heat to medium and add remaining tablespoons of butter and stir in onions and cook 3 minutes. 8. Add sliced mushrooms; cook another 3 minutes, stirring. 9. Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add Marsala wine and chicken broth and bring to a simmer, stirring up browned bits from bottom of pan. 10. Add cutlets back to the pan and season with remaining 1/4 teaspoon of salt and cook covered for 3 minutes, until sauce is slightly thickened. 11. Serve over warm egg noodles. ---------------------------------------------------------------------------
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Ingredients
