Veal Marsala - flour

Method

• Gather up your ingredients as this dish cooks quickly.
• Put the flour into a shallow bowl or plate and season with salt and pepper.
• Dredge the veal in the seasoned flour.
• Heat the olive oil in a medium sized skillet over medium high heat.
• Once hot, add the veal in a single layer.
• Youll probably need to cook in batches.
• Cook until browned, about a minute per side.
• Remove from the pan and set aside.
• Cover loosely with a sheet of foil.
• Repeat cooking the rest of the veal until done.
• Next, add your mushrooms into the skillet.
• You want to brown these and cook out the liquids.
• Once liquid has cooked out of the mushrooms, add the Marsala.
• Heat this to boiling and reduce to a simmer.
• Cook until the the liquid is reduced by about one third.
• Then add the meat back into the pan along with the butter.
• The butter and the flour will thicken the sauce a bit.
• Bring this back to a boil and then add the thyme leaves.
• When the aroma of the thyme comes up, the dish is done!
• Serve this up with a potato or rice side and, of course, a vegetable!