1 1/2 pounds of thinly sliced veal leg cutlets
3/4 teaspoon of salt divided
1/4 teaspoon of black pepper divided
3 tablespoons of all-purpose flour
5 tablespoons of olive oil divided
8 ounces of white mushrooms quartered
1 onion chopped
2 garlic cloves minced
3/4 cup of dry Marsala wine
1/2 cup of reduced sodium beef broth
2 Roma tomatoes seeded and chopped
2 tablespoons of unsalted butter
2 tablespoons of chopped fresh parsley
- Preheat the oven to 200°F.
- Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread the flour on a large plate and dredge the cutlets on both sides, shaking off excess.
- Heat 2 tablespoons of the oil in a 14-inch nonstick skillet over medium-high heat. Add half of the veal to the skillet and cook 1 1/2 minutes per side until golden. Transfer to a large baking sheet pan. Heat 1 tablespoon of the remaining oil. Add the remaining veal and cook 1 1/2 minutes per side; transfer to the baking sheet with and keep warm in the oven.