Mushroom Veal Marsala

Preparation:     10 minutes

Cooking:   20 minutes

Serves 4

2 tblspn olive oil

40g butter

500g veal schnitzels, un-crumbed

Salt and ground black pepper

2 tblspn plain flour

400g cup mushrooms, sliced

1/2 cup marsala

1/3 cup light thickened cream


Heat oil and half the butter in a large non-stick frying pan over medium heat until butter foams. Season veal and coat in flour. Cook, in batches, for 1-2 minutes on each side or until just cooked through. Remove to a plate. cover and keep warm. Increase heat to high, add half the mushrooms to pan and cook, turning occasionally, for 2-3 minutes or until just golden. Push mushrooms to side of pan, add remaining mushrooms and cook turning occasionally, for 2-3 minutes. Add marsala to pan, stir to combine and bring to the boil. Boil for 2 minutes or until reduced by a third. Reduce heat to medium low and stir in remaining butter and cream. Simmer for 1

minute or until warmed through. Return veal to pan, turn to coat in sauce. Serve with steamed ‘gourmet’ potatoes and beans