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Veal Marsala

Submitted by: Nancy Haggerty of Somerset, PA | Date Added: 3 Dec 2009
Listed in: Main Dish

1 lb veal tenders, like cutlets only thinner

1 clove minced garlic

1 red pepper, cut in 1 in sq.

1 green pepper, cut in 1 in sq.

1/2 lb fresh mushrooms, sliced equal parts butter and olive oil, enough to coat bottom of pan

1/2 to 3/4 cup marsala wine

Dip veal into flour and set aside.

Heat fry pan, add butter and olive oil and saute garlic lightly.

Put in veal and lightly brown on both sides.

Remove veal from pan.

Add peppers, mushrooms and cook until peppers are tender.

Add veal and 1/2 to 3/4 cup marsala wine.

Simmer approximately 10 minutes.

As wine cooks off sauce will thicken.

Pour sauce over all when served.