Veal Marsala Recipe

Place meat on a solid level surface or between sheets of waxed paper and pound thinly with a mallet or moistened cleaver using a glancing motion.

In shallow dish combine flour and seasoning salt. Dredge cutlets in flour mixture and let rest 15 minutes on wire rack.

In a large skillet over medium-high heat melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms reduce heat to low cover and cook 10 minutes.

Pour in Marsala and simmer 5 minutes more until veal is tender and sauce is hot. Serve immediately.