Veal Marsala

1/4 Lb. Thinly sliced Veal (per person)


Salt & Pepper

4 Tbsp. Olive Oil

1 Medium Yellow Onion (chopped)

2 Cloves Garlic (finely minced)

1/4 Cup White Wine

1/2 Cup Marsala Wine

1/2 Lb. Fresh Mushrooms (sliced)


Dredge veal in flour, salt & pepper.

Saute in olive oil until lightly browned and remove.

In the same pan saute onions, mushrooms & garlic in drippings.

Retuln veal to pan with onions & garlic.

Add wine to pan and reduce over medium heat.