4 tablespoons butter or margarine, divided
2 cups sliced mushrooms
2 slices bacon, chopped
1/4 cup all-purpose flour
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Season-All Seasoned Salt
1/4 teaspoon McCormick Ground Black Pepper
1 1/2 pounds veal cutlets, 12 pieces cut 1/4-inch thick
1 teaspoon cornstarch
1/4 cup cold water
1/2 cup dry Marsala wine
1/2 teaspoon McCormick Marjoram Leaves
1/4 teaspoon McCormick Onion Powder
1/4 teaspoon McCormick Basil Leaves
1/4 teaspoon McCormick Bon Appétit
Melt 1 tablespoon butter in 10-inch skillet. Add mushrooms
and sauté. Remove mushrooms from skillet and set aside.
Add chopped bacon to skillet and cook over low heat until
cooked but not crisp. Add 2 tablespoons butter to skillet.
Place flour, garlic powder, seasoned salt, and pepper on
plate and stir to combine.
Dust veal with flour mixture. Add veal to skillet and sauté,
a few pieces at a time, 2 minutes on each side over medium heat.
Add remaining 1 tablespoon butter to skillet as needed.
Place veal on serving platter and keep warm.
Place cornstarch in 1-cup glass measure. Add water and stir
until smooth. Stir in remaining ingredients and pour into skillet.
Add reserved mushrooms and cook, stirring, over low heat just
until mixture begins to boil. Pour over veal. Serve immediately.
Makes 6 servings, 2 veal cutlets each
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by McCormick.