Veal Scaloppine with Mushroom Marsala Sauce Recipe – Sunset Magazine

Ingredients

• 1/3 cup flour
• About 1 tsp. salt, divided
• About 1 tsp. black pepper, divided
• 1 teaspoon dried oregano
• 1 pound veal cutlets, pounded to about 1/4 in. thick
• 2 tablespoons olive oil
• 3 tablespoons butter
• 12 ounces mushrooms, sliced
• 3 tablespoons chopped garlic
• 2/3 cup sweet marsala wine
• 1/2 cup reduced-sodium beef broth
• 1/2 cup whipping cream