Veal Marsala Portabella

1 tb Butter
2 2 oz. veal medallions
Seasoned flour to dredge in
2 oz Sweet marsala
3 lg Slic portabella mushrooms
6 oz Heavy cream
1 ts Chopped onion

Heat a 10" saute skillet. Add 1 tablespoon butter. Dredge veal medallions in flour and saute medallions until light brown on each side. Remove veal from pan and put in a warm place. Add onions, mushrooms, marsala, heavy cream and season with salt and pepper. Reduce to a medium consistancy and serve sauce over veal. Serve with red potatoes and julienne vegetables.

Printer friendly version: Veal Marsala Portabella

Click Back to return here.