Mediterranean Style Veal


  • 4 veal cutlets, about 1/4 inch thick
  • 1 cup flour
  • kosher salt and black pepper to taste
  • 2 tbs butter
  • 1/4 cup olive oil
  • 1 1/2 cups Marsala wine
  • 1 1/2 cups sliced mushrooms
  • 4 large slices tomato
  • 4 slices mozzarella cheese
  • Pound veal until about 1/4 inch thick.
  • Combine flour with salt  and pepper.
  • Dredge veal in flour, shaking off any excess
  • Melt butter with oil in a large skillet.
  • Saute veal quickly on high heat until browned, about 2-3 minutes per side, then place in a warm oven.
  • Add wine and mushrooms to pan and bring to a boil.
  • Scrape the bottom of pan to loosen any bits.
  • Reduce the mixture by half, cooking about 6 to 8 minutes.
  • Reduce heat and add veal.
  • Place 1 slice tomato, then 1 slice of cheese on each veal scallop.
  • Simmer gently until cheese just begins to melt.
  • Serve at once with sauce spooned over veal.

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