- Total Time
This dish is one of those elegantly preparations that will never go out of style. It’s just as wonderful made with chicken or turkey breast.
uncooked lean veal cutlet1 pound(s), 4 (1/4 pound) or scaloppine slices, trimmed of visible fat
table salt½ tsp
black pepper⅛ tsp, freshly ground
olive oil3 tsp
uncooked onion(s)1 medium, chopped
all-purpose flour1 Tbsp
garlic clove(s)2 clove(s), medium, minced
dried shiitake mushroom(s)8 oz, stemmed and sliced
table wine½ cup(s), Marsala variety
canned beef broth½ cup(s), low sodium variety
plum tomato(es)2 medium, seeded and chopped
basil2 Tbsp, fresh, chopped
- Sprinkle the veal with 1/4 teaspoon of the salt and a grinding of the pepper.
- Heat a large nonstick skillet over medium-high heat. Swirl in 2 teaspoons of the oil, then add the veal. Cook until lightly browned on both sides, about 3 minutes. Transfer to a plate and keep warm.
- Return the skillet to the heat and swirl in the remaining 1 teaspoon oil. Add the onion, flour, and garlic; cook, stirring, 30 seconds. Add the mushrooms, the remaining 1/4 teaspoon salt, and another grinding of the pepper. Cook until softened, about 3 minutes. Pour in the Marsala and broth; bring to a boil and continue cooking, stirring occasionally, until slightly thickened, 2 minutes. Add the veal and tomatoes; cook 1 minute, turning the veal once, until heated through, 1 minute. Remove from the heat and stir in the basil; serve at once. Yields 1 cutlet with 2–3 tablespoons sauce per serving.